Tomatillo Avocado Salsa Verde is easy to make in minutes in a food processor. It's fresh, tangy, and creamy, and the perfect flavor boost to enhance your favorite Mexican-inspired dishes.
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While many people think tomatillos are green tomatoes, they are actually related to the Cape gooseberry or goldenberry. The size of small green tomatoes, they grow in thin papery husks. And they can be eaten raw or cooked and have a tart flavor.
One of my favorite ways to enjoy them is this raw Tomatillo Avocado Salsa Verde. Creamy avocado mellows out the tartness, while jalapeño peppers give it a little kick.
If you're looking for an alternative to fresh tomato salsa, this is the perfect sauce for everything from tortilla chips to tacos to roasted vegetables. And it's easy to make in 15 minutes!
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Why you'll love this recipe
- It's full of flavor yet only requires 7 ingredients.
- It's ready to eat in 15 minutes.
- It pairs well with a variety of dishes.
Ingredients
- Tomatillos
- Jalapeños
- Avocados
- Onion
- Fresh cilantro
- Lime juice
- Salt
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Amy's tip
Since the husks are inedible, make sure you remove them before proceeding with this green salsa recipe. Simply peel them off, then rinse the tomatillos in cold water before chopping them.
Instructions
- Roughly chop the ingredients and add them to the bowl of a food processor.
- Pulse, scrapping down the sides of the bowl as necessary, until the ingredients are processed and blended together.
- Taste and adjust the salt, as needed.
- Enjoy right away, or refrigerate in an airtight container for later.
Serving suggestions
Tomatillo Avocado Salsa isn't just a dip for tortilla chips. It's delicious as a topping for Mexican-inspired dishes like soyrizo potato tacos, quinoa burrito bowls, and veggie fajitas.
You can also spoon it over rice and beans, scrambled silken tofu, or roasted sweet potatoes.
Storing
Leftover salsa can be refrigerated in an airtight container for up to 5 days. Stir well before using.
Recipe FAQs
A tomatillo is ripe when it's firm and fills the papery husk. If it's soft, it's overripe.
The husks and the sticky layer protect the tomatillos from insects. Before using, remove the husks and rinse the fruit in cold water to remove the stickiness.
While they are often available in the produce section of supermarkets year round, tomatillos are in peak season summer through late fall.
More vegan avocado recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Tomatillo Avocado Salsa Verde
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Equipment
- food processor
Ingredients
- 2 cups tomatillos, husks removed, roughly chopped
- 2 jalapeños, (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
Instructions
- Blend all ingredients in a food processor using the pulsing button, scraping down the sides as necessary.2 cups tomatillos, 2 jalapeños, 2 avocados, ½ cup white or yellow onion, ½ cup cilantro, 3 Tablespoons lime juice
- Taste and add salt, as needed.salt
- Enjoy right away or refrigerate until ready to serve.
Notes
Nutrition
Nutritional information is an estimation only.
Sherri says
I followed the recipe very closely, only substituting some mild Anaheim chiles from our garden since that's what I had on hand and prefer sweet/mild salsas. Tastes great as a dip and look forward to using it on tacos!
Amy Katz says
I'm so glad you enjoyed it, Sherri!
Corinne says
Hello!
Once you make this, how long does it last in the fridge?
Amy says
Hi Corinne, it should last close to a week.