Tomatillo Avocado Salsa
Tomatillo Avocado Salsa

Would you like to spice up your salsa repertoire? Tomatillo and avocado salsa is a simple yet impressive substitute — or addition — to your typical chip dips.

In this recipe

  • About tomatillos
  • Choosing a ripe avocado
  • Tips and Tricks
  • swaps and subs
  • serving ideas
  • storage

If you’re looking to spice up your salsa repertoire, this delicious tomatillo and avocado salsa is a simple but impressive substitute – or addition – to your typical dip for chips.

The roasted tomatillos add a unique tangy flavor to the creamy avocado base, and the heat of the jalapeños and serrano peppers give this salsa an upscale flavor.

Like traditional guacamole, tomatillo avocado salsa has a base of fresh avocados, cilantro, garlic, onion, and lime, but it takes on a savory twist when the roasted tomatillos, serrano peppers, and jalapeños are added. This salsa uses very little oil and no cream, making it vegan, dairy-free, and gluten-free.

While this salsa may sound complex, it all comes together in a few simple steps. For that signature roasted flavor, the peppers can be grilled, under the grill, or over the stovetop, then placed in a food processor with the rest of the mixture and blended into a flavorful avocado salsa that’s as chunky or smooth as you desire.

Tomatillos, also known as pod tomatoes

  • Also known as pod tomatoes, tomatillos are small, green fruits wrapped in a thin, papery shell and are native to Mexico and Central America.
  • Although tomatillos are related and resemble tomatoes, they have a dense and dry texture inside with a sour taste similar to green apples or lime. However, as it cooks, the tomatillo tastes sweeter.
  • In the United States, you can usually find fresh tomatillos at your local Hispanic or Latino grocery store or at farmers’ markets from June through September.
  • When buying ripe tomatillos, look for tomatoes that are a deep green hue that is firm to the touch and has grown out of its skin. Fresh tomatillos can be stored in a paper bag in the refrigerator for up to 2 weeks.
  • Before cooking with tomatillos, you should completely remove the inedible skins and then rinse the fruit under warm water to remove any waxy residue.

How do you choose a ripe avocado?

At the heart of this flavorful salsa is fresh avocado, the cool and creamy fruit. For the liveliest and tastiest dip, reach for perfectly ripe avocados.

Tips for making tomatillo avocado salsa

  • There are a few ways to cook tomatillos and peppers, but roasting them makes them more flavorful. Roast them over an open flame outside on the grill or inside on a gas stove. You can blacken them under the grill, bubble them in a pan, or char them with a kitchen torch.
  • When handling fresh jalapeno and serrano peppers, wear disposable gloves to protect your skin from the oils.
  • If you prefer a chunkier salsa, puree the peppers, then hand dice and toss the remaining veggies.

Simple salsa swaps and substitutions

  • For the flavor of tomatillo without the spice, you can omit the serrano and jalapeño peppers from the recipe.
  • For a milder heat, reserve the serrano and jalapeño peppers, but be sure to remove the seeds and ribs from inside the peppers after roasting.
  • For a spicier salsa, you can skip the pepper roasting step for a more intense flavor.
  • If you can’t find fresh tomatillos or serrano peppers, look for them in a can or jar in the international section of your grocery store. Simply drain before blending and reserve the liquid to adjust the salsa’s consistency and flavor if needed.
  • Add a dollop of sour cream or Greek yogurt to cool the heat or make a creamier dip.
  • Try out different textures and flavors by adding a handful of diced tomatoes, mangoes, or pineapple to the mix.

Spicy ways to serve tomatillo and avocado salsa

The perfect dip for veggies and fries, this vibrant green salsa goes great with all types of Mexican cuisine, but it can also be used to spice up all types of dishes from breakfast to dinner and everything in between.

  • Spice up your morning and add a scoop of salsa to your scrambled eggs, veggie frittata or green shakshuka.
  • Spread this salsa over a piece of crusty bread for a tastier avocado toast.
  • Serve as a sauce with steaks, grilled salmon, chicken or even sushi.

How to store leftover salsa

For the best flavor and texture, serve this tomatillo avocado salsa fresh. However, you can make it a few hours in advance in an airtight container and refrigerate until ready to serve.

The acidity of the tomatillos and lime will slow oxidation and keep the avocados from browning as quickly, but leftover salsa should be used within 3 days.

More Spicy Salsa Recipes

  • Cactus and Corn Salsa
  • Pico de Gallo (Fresh Salsa)
  • Canned tomato salsa
  • The easiest salsa in the world

Tomatillo Avocado Salsa

preparation time
10 mins

cooking time
10 mins

total time
20 minutes

12 servings

6 cups


  • 8th fresh tomatillolessShells removed, rinsed

  • 1 Serrano peppercored, cored and chopped

  • 1 Jalapeno chillicored, cored and chopped

  • 1 clove of garlicpeeled off

  • 2 tablespoon olive oil

  • sea-salttaste

  • Fresh ground peppertaste

  • 1/4 Cup chopped coriander leaves

  • 1 small Lime, juiced

  • 1/8 teaspoon cumin

  • 2 Middle ripe avocadoscored and peeled

  • 1 Middle White Onionchopped


  1. Preheat the grill on high:

    Position a rack 5 to 7 inches from the top heating element.

  2. Preparing the tomatillos:

    Halve the tomatillos and place cut-side down on an aluminum foil-lined baking sheet with the serrano peppers, jalapeño peppers, and garlic. Drizzle with olive oil and sprinkle with sea salt.

  3. Fry the tomatillos:

    Sauté the tomatillos, serrano peppers, jalapeño peppers, and garlic until charred, about 5 minutes. Flip them and grill the other side, turning occasionally, until black all over and the tomatillos have turned a dark green, another 5 minutes.

  4. Remove the roasted pepper skins:

    Place the tomatillos, serrano, and jalapeño peppers in a plastic bag, seal and steam for about 10 minutes. Once the skins have come loose, gently peel them off and discard them. For a milder salsa, also remove the ribs and seeds from inside the peppers.

  5. Mix the ingredients:

    In a blender or food processor, add the cooled roasted tomatillos, paprika, garlic, coriander, lime juice, cumin, salt and black pepper to taste. Pulse several times to combine. If necessary, scrape down the sides of the blender with a spatula.

    Add avocado and raw onions and stir until smooth. Taste and season with additional salt and pepper if needed.

  6. Serve and store:

    Serve salsa immediately or transfer to an airtight container and refrigerate for up to 3 days.

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nutritional information (per serving)
89 calories
7g Fat
6g carbohydrates
1g protein
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