Tomatillo Avocado Salsa

Being the salsa snob that I am, I take my Tomatillo Avocado Salsa very seriously. It’s half salsa / half guacamole and 100% perfection.

For the longest time I was quite intimidated by tomatillos. I didn’t know what to do with them, they had their weird husk thing on the outside, and someone once told me they were sour. I was like… hold the phone. No thank you. But as soon as I exited my picky eater stage, I was very much a fan of tomatillos. In my mind it’s simple – you take off the husks, give them a good wash with hot water, cut them in half, roast the heck out of them, and then puree them into a salsa. I’ve done a traditional tomatillo salsa before which is excellent – and today it’s a salsa meets guacamole situation that can be used as a dip, as a salsa, as a sauce, or whatever else you please!

Tomatillo Avocado Salsa

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Appetizer, sauce

Cuisine Mexican

Servings 6 servings

Ingredients

  

1x2x3x

• 6 medium Tomatillos
• 2 avocados seeds and skin removed
• zest and juice of 1 lime
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon honey
• 1/2 jalapeño seeds removed
• 1/4 cup cilantro
• 1/4 cup white onion diced

Instructions

 

• Preheat oven to 450 degrees. Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Roast for 20 minutes until they are tender.
• Remove and set aside to cool. Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.
• Let cool, adjust salt and pepper and serve as needed.