Avocado and Tomatillo Salsa Verde

This salsa is so easy to make and delicious on just about anything. We heaped it on tacos made with beef cut for [carne-asada]. Tomatillos are a nightshade fruit like tomatoes, but more tangy, eaten both raw and cooked.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Yield: 1 Quart


3 cups tomatillos, dehusked

2 avocados, peeled and pitted

1 teaspoon garlic, finely chopped

½ cup yellow onion, diced

1 bunch cilantro, chopped

1 jalapeno, seeded

3 lemons, juiced

¼ cup extra virgin olive oil

½ tablespoon salt (add more to taste)


Remove the husks from the tomatillos and give the fruit a quick rinse

Place them on a sheet pan with a tablespoon of olive oil and season with a pinch of salt

Roast them in the oven at 400 degrees Fahrenheit for 15-20 minutes until they slightly brown and soften

Place all of the ingredients into a food processer and blend until smooth

Taste for final seasoning and refrigerate until chilled


Add in additional spice if you'd like. More jalapeno, cilantro or toasted cumin seed would be lovely additions.