Tomatillo Avocado Salsa is easy to make in minutes in your food processor. It's healthy, oil-free, and naturally vegan. Try it today with all your Mexican favorites!
What are tomatillos?
During the summer and fall you may have seen tomatillos at the farmers market or in your CSA box.
Some people think they are green tomatoes or "little tomatoes," but they are actually related to the Cape gooseberry or goldenberry.
While they are the size of a small green tomato, they grow in a thin papery husk.
Their texture is similar to that of an unripe tomato.
And they can be eaten raw or cooked and have a tart flavor.
One of my favorite ways to enjoy them is this Tomatillo Avocado Salsa Verde.
For more information about the unique "tomate verde," check out this article Tomatillos from cuesa.org.
Remove the husks
Since the husks are inedible, make sure you remove them before proceeding with this recipe.
Simply peel them off, then rinse the tomatillos in cold water before chopping them.
You will need the following ingredients to make this salsa verde:
- fresh cilantro
- lime juice
The only special equipment you'll need for this recipe is a food processor.
And all you do is throw all the ingredients in the food processor, blend, and enjoy!
It doesn't get much easier than that!
One note about the jalapenos: if you don't want a lot of heat in your salsa, be sure to remove the ribs and seeds from the peppers.
I like to wear gloves while handling hot peppers to protect my skin.
At the very least, make sure you wash your hands after handling them.
You don't want to forget and rub your eye!
Tomatillo Avocado Salsa is perfect for bringing to potlucks and parties.
It's delicious served with tortilla chips and raw vegetables like carrots and cauliflower.
And it's a nice change of pace from the usual store-bought salsas.
Perfect for tacos
Besides scooping it up with tortilla chips, my favorite way to enjoy Tomatillo Avocado Salsa is on tacos.
I recommend trying it as a topping with Jackfruit & Black Bean Taco Filling.
Or on Soyrizo Potato Tacos.
I also enjoy it on Quinoa Burrito Bowls.
It's an all-around versatile salsa.
This quick raw salsa recipe can be made at the last minute.
Or you can make it in advance and refrigerate it until you're ready to eat.
It will last covered in the refrigerator for a few days. Give it a quick stir before using.
And even though this is a Mexican-inspired recipe, it can still be a part of a healthy Mediterranean diet.
After all, it's loaded with fresh vegetables, herbs, and spices, plus healthy fat from avocado.
If you love this recipe, please give it 5 stars!
Tomatillo Avocado Salsa Verde
- 2 cups tomatillos, roughly chopped
- 2 jalapenos, (or more), seeds removed (optional), diced
- 2 avocados, roughly chopped
- ½ cup white or yellow onion, roughly chopped
- ½ cup cilantro
- 3 Tablespoons lime juice
- salt, to taste
- Blend all ingredients in a food processor using the pulsing button, scraping down the sides as necessary.
- Taste to adjust for salt.
- Enjoy right away or refrigerate until ready to serve.
Nutritional information is an estimation only.
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