The roasted tomatillos add a unique tangy flavor to the creamy avocado base, and the heat from the jalapeños and serrano peppers gives this salsa an elevated taste.
How to Make Tomatillo Avocado Salsa
Like traditional guacamole, tomatillo avocado salsa has a base of fresh avocados, cilantro, garlic, onions, and lime but it takes a zesty spin when the roasted tomatillos, serrano peppers, and jalapeños are added in. This salsa uses minimal oil and no cream, so it’s vegan, dairy-free, and gluten-free. While this salsa may sound complex, it all comes together in a few simple steps. For the signature roasted flavor, the peppers can be seared on the grill, under the broiler, or over the stove, then tossed into a food processor with the rest of the mix and blended into a spicy avocado salsa that’s as chunky or smooth as you wish.
Tomatillos, Also Known As Husk Tomatoes
Tomatillos, also known as husk tomatoes, are a small, green fruit wrapped in a thin, papery husk 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 limes. However, when cooked, the flavor of the tomatillo sweetens. In the United States, you can typically find fresh tomatillos from June through September at your local Hispanic or Latin American grocery store or farmer’s markets. When shopping for ripe tomatillos, look for ones with a deep green hue that feels firm to the touch and has grown out of its husk. Fresh tomatillos can be stored in a paper bag in the refrigerator for up to 2 weeks. Before cooking with tomatillos, you’ll want to remove the inedible husks entirely, then rinse the fruit under warm water to remove any waxy residue.
How to Choose a Ripe Avocado
At the heart of this spicy salsa is fresh avocado, the cool and creamy fruit. For the most vibrant and flavorful dip, you want to reach for perfectly ripe avocados. Look for avocados with a dark green, bumpy rind, an easy-to-remove stem that feels soft but not mushy when touched. Try to avoid light green or heavily bruised avocados as these could have over or overripe surprises on the inside.
Tips for Making Tomatillo Avocado Salsa
There are a few ways to cook tomatillos and peppers, but roasting makes them more flavorful. Roast them over an open flame outside on the grill or inside on a gas range. You can blacken them under the broiler, blistered in a pan, or charred 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, purée the peppers, then dice the rest of the veggies by hand and combine.
Simple Salsa Swaps and Substitutions
For the tanginess of tomatillo without the spice, you can leave the serrano and jalapeño peppers out of the recipe. For milder heat, keep the serrano and jalapeño peppers but make 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, check the international section of your grocery for them in a can or jar. Just drain them before blending and save the liquid to adjust the consistency and spice of the salsa if needed.Drop a dollop of sour cream or Greek yogurt in the mix to cool down the heat or make a creamier dip.Try different textures and flavors by tossing in a handful of diced tomatoes, mangos, or pineapples to the mix.
Spicy Ways to Serve Tomatillo Avocado Salsa
This vibrant green salsa is the perfect dip for veggies and chips and terrific on top of all types of Mexican cuisine, but it also can be used to spice up all sorts of dishes from breakfast to dinner and anything 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 more tasty avocado toast. Serve it as a sauce with steaks, grilled salmon, chicken, or even sushi.
How to Store Leftover Salsa
For the best flavors and texture, you’ll want to serve this tomatillo avocado salsa when it’s fresh. However, you can prepare it a few hours ahead in an airtight container and refrigerate it until ready to serve. The acidity of the tomatillos and lime will slow oxidization, keeping the avocados from browning as fast, but any leftover salsa should be used within 3 days.
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Add the avocado, and raw onions, and process until smooth. Taste and season with additional salt and pepper to taste, if needed. Did you love this recipe? Give us some stars below!
