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Tomatillo Avocado Salsa

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Tomatillo Avocado Salsa is a classic Mexican salsa. It is tangy, spicy and refreshing. Have it with tacos, fajitas, chalupas and, of course, tortilla chips. Tomatillos are in season during the summer and if you are lucky they can be found at your farmers market.

Ingredients

  • ½ pounds Tomatillos, Quartered (about 4 Medium Tomatillos)
  • ½ cups Cilantro; Loosely Packed
  • 2 whole Serrano, Roughly Chopped
  • ¼ cups Water
  • 1 whole Avocado, Diced 1/4 Inch
  • ½ whole Medium Sized White Onion, Diced 1/4 Inch
  • ½ teaspoons Salt, Or To Taste

Preparation

Place tomatillos, cilantro, serrano pepper and water in a food processor. Pulse until it is a slightly chunky puree. Toss the avocado into the processor and pulse a second or two. Make sure to keep the avocado in good sized chunks. Place the diced onion in a colander and give it a good rinse in cold water to rid the onion of the sulfur flavor and then add it to the salsa and stir. Season with salt and stir.

Notes:
A medium sized jalapeno can be substituted for the serranos.
Sweet onions available in the summertime or vidalias can be substitutes for the white onion. The white onion is used in traditional Mexican cooking.

13 Comments

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CookBakeandDecorate on 1.18.2011

I seriously cannot wait to try this! Thanks for sharing!

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www.ashleyscookingadventures.blogspot.com on 10.17.2010

Finally shared this recipe on my blog! Thanks for letting me borrow such a wonderful recipe! :)

http://ashleyscookingadventures.blogspot.com/2010/10/tomatillo-avocado-salsa-and-another-csn.html

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whitneyatexpeditionsinthekitchen on 9.27.2010

My husband absolutely loved this! I even forgot to buy tortilla chips at the store and he ended up eating this with a spoon! I did find that it needed (at least to me) some lime juice and a touch of garlic olive oil. With these additions it was perfect.

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utopia on 8.19.2010

Very good and even better the next day.

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[email protected] on 8.15.2010

sweetns56 – tomatillo salsa’s are traditionally made two different ways, blanched (the way you mentioned above) or roasted under the broiler or with raw tomatillos. I like both versions but lean toward raw tomatillo version more.

oledoc – many of the raw tomatillo salsas do not add lemon or lime because of the acidity already present. If you like it, add it. In my book, very few recipes are written in stone! I am with you on the preference for lemon with avocado but I really like this salsa the way it is. Although, I almost always add big squeeze of lime when making tacos or chalupas in addition to the salsa.

Kimmy – I am jealous you have tomatillos in your garden. They don’t grow that well for me.

Pammela – Definitely add garlic, I would do fresh minced which I have done before.

Note: There are many different versions of salsa. Some are very simple from all raw ingredients to cooked, more elaborate versions. In mexico, some of the salsas they serve you will be simply pureed chilies so taste first.

Thanks so much for the comments.

4 Reviews

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www.ashleyscookingadventures.blogspot.com on 9.25.2010

Fresh and delicious! Great as a topping on tacos. Fun to try tomatillos for the first time.

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nuisance on 8.21.2010

Wonderful stuff! I’m shoving it in my face as I type! Thanks for the recipe!

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Christen on 8.15.2010

Made this for the first time last night & will now be a summer staple in our house. I did make one change though. I only used half of the water called for in the recipe & substituted lime juice for the rest. I also added half a jalapeno I had left over from making some pico de gallo. We also didn’t just eat as a dip, but used as a sauce over a fajita rice bowl. Overall a great recipe!

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Pammela on 8.9.2010

This was very good, but we thought it was missing garlic so added in garlic salt. Mine did not turn out as “light” looking as the picture though, not sure why. The tomatillos were nice and tangy, but it probably could have used some lemon or lime juice, which I will try next time. Thanks for the recipe!

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