There’s something about the first time I tasted a really good salsa verde that just stuck with me. I remember sitting at a little Mexican restaurant after a long week, and the vibrant colors and zingy aroma of the tomatillo-based salsa instantly perked me right up. Since then, I’ve been obsessed with recreating that fresh, tangy flavor at home—and trust me, this tomatillo avocado salsa might just be my new favorite. It’s bright, creamy, a little spicy, and so incredibly versatile. Plus, it’s way easier to make than you might think. I always do this when I want something quick and delicious to jazz up tacos, grilled chicken, or even just a pile of crispy chips. My kids ask for this all the time, and honestly, I could eat it straight with a spoon. If you’re craving a tangy, healthy, and downright addictive condiment, keep reading—I can’t wait to share all my secret tips with you!
Thank you for reading this post, don't forget to subscribe!What is Tomatillo Avocado Salsa?
Think of this tomatillo avocado salsa as the lovechild of a salsa verde and guacamole—seriously! It’s a simple, fresh blend of roasted or raw tomatillos, ripe avocados, a splash of lime, and a touch of heat from chilies or jalapeños. The name might sound fancy, but it’s really just about combining these ingredients into something that bursts with flavor. The tomatillos give it that signature tangy kick, while the avocado adds creaminess and richness. The beauty of this salsa is how adaptable it is—you can make it chunky or smooth, spicy or mild, depending on what you’re craving. It’s essentially the kind of thing I’d serve at a summer BBQ, a quick snack, or even spooned over grilled fish—trust me, it’s one of those recipes that gets better every time I make it, and you’ll see why once you try it!
Why you’ll love this recipe?
One of my favorite things about this tomatillo avocado salsa is how it hits all the right notes—bright, flavorful, and satisfying. The first time I made it, I was amazed at how quick it came together yet packed such a punch of flavor. It’s honestly my go-to whenever I need a fresh topping that’s healthy and vibrant. What I love most about this is its versatility; you can serve it alongside quesadillas, spoon it over grilled chicken or steak, or simply use it as a dip with baked chips. Plus, it’s super budget-friendly. All the ingredients are things I keep stocked in my kitchen anyway—cilantro, limes, and ripe avocados are staples, and fresh tomatillos are surprisingly easy to find at the farmers’ market or grocery store. I tested this with a little Greek yogurt instead of sour cream, and it made it even creamier—so don’t be afraid to experiment! Also, it’s a total lifesaver on busy nights when I want something wholesome and FAST. Trust me, once you make this, it’ll become a staple in your fridge, too.
How do you make Tomatillo Avocado Salsa?
Quick Overview
This salsa couldn’t be simpler. It all starts with fresh tomatillos—either raw or roasted—to develop their tangy flavor peak. Blend them with ripe avocados, a squeeze of lime, a whisper of garlic, and a handful of fresh cilantro. You can leave it chunky or blend it smooth—whatever suits your mood. Add some diced jalapeños or a dash of hot sauce if you like spicy, then season with salt to taste. The whole process takes about 10 minutes, and you’ve got a vibrant, zingy salsa ready to serve! I love how forgiving it is—no fancy equipment needed, and you can taste and adjust as you go. Plus, it stores beautifully in the fridge, only getting better as the flavors meld.
Ingredients
For the Main Salsa:
- 4-5 fresh tomatillos, husked and rinsed
- 2 ripe avocados
- Juice of 1 lime (more if you like it tangy)
- 1 small garlic clove, minced
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño or chili pepper, seeds removed (adjust to taste)
- Salt to taste
Optional Add-ins or Variations:
- 1/4 cup Greek yogurt or sour cream for extra creaminess
- Extra diced Red onion for crunch
- Cherry tomatoes for a slightly sweeter twist
- A dash of cumin or smoked paprika for depth
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you want a smoky flavor, I love roasting the tomatillos. Just heat your broiler or grill, and place the husked tomatillos on a baking sheet. Roast for about 5-7 minutes, turning once until they’re charred and soft. If you prefer a fresher-tasting salsa, you can skip this step and use raw tomatillos—both work great. Meanwhile, peel and pit the avocados, and prepare your cilantro and jalapeño.
“New family favorite! This Avocado Tomatillo Salsa Simple and Fresh was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 2: Mix Dry Ingredients
There’s really no dry ingredients to mix separately here, but I do recommend chopping everything into manageable pieces. This makes blending way easier and ensures everything gets incorporated evenly. If you’re roasting the tomatillos, let them cool slightly before handling.
Step 3: Mix Wet Ingredients
In your blender or food processor, combine the roasted or raw tomatillos, avocado, lime juice, garlic, cilantro, and chili. Blend until it reaches your preferred consistency—chunky or smooth. I love leaving it a little chunky for texture, but for a dip-like effect, blend it until silky.
Step 4: Combine
If blending seems intimidating, it’s okay to mash everything with a fork or give it a quick pulse—less is more, so you don’t overmix and turn it into guacamole. Taste and add salt as needed. Sometimes I like to stir in a bit of olive oil or a splash of vinegar for extra depth — but that’s totally optional.
Step 5: Prepare Filling
This is mainly about prepping your ingredients, but if you want a bit more zing, sprinkle some extra lime or hot sauce over the top. At this stage, I also sometimes add diced red onion or cherry tomatoes for a pop of sweetness and crunch.
Step 6: Layer & Swirl
Depending on what I’m making—whether it’s a dip or a topping—I layer the salsa in a bowl or plate. I love to swirl mine for a rustic, marbled look that makes it a little prettier for serving. Use a skewer or butter knife to create gentle circles and make those beautiful swirls.
Step 7: Bake
Unlike baked goods, this salsa is best enjoyed fresh, but if you want to intensify the flavors, a quick bake at 350°F for 10 minutes can help meld everything together nicely. Just keep an eye on it so the avocado doesn’t overcook—no one wants brown, mushy salsa!
Step 8: Cool & Glaze
If you’ve roasted your tomatillos, let the salsa cool slightly before serving—warm salsa is fantastic, but cooled tastes even more refreshing. If you like to add a glaze or drizzle, do so just before serving. A splash of olive oil or extra lime juice can brighten it up. Sometimes I sprinkle a little cotija cheese on top for a salty contrast.
Step 9: Slice & Serve
This salsa is perfect as a chunky dip with chips, or spooned over tacos, grilled shrimp, or chicken. I also love dolloping it onto scrambled eggs for breakfast. Serve it in a little bowl with some extra cilantro or lime wedges on the side. It’s honestly just as good the next day—if it lasts that long!
What to Serve It With
This salsa is one of those versatile condiments you can pretty much put on anything. Here are some of my favorites:
“Packed with flavor and so simple. Exactly what I wanted from this Avocado Tomatillo Salsa Simple and Fresh!”
- For Breakfast: Spread a dollop on scrambled eggs or top a breakfast burrito with it. A side of crispy toast smeared with it makes a simple, satisfying start to the day.
- For Brunch: Serve it alongside cheesy quesadillas or chilaquiles, with fresh fruit and a glass of agua fresca or margarita for a laid-back celebration.
- As Dinner: Spoon over grilled salmon or shrimp, or serve as a topping for tacos, burritos, and nachos. It pairs beautifully with roasted vegetables too.
- For Cozy Snacks: Just grab a bag of tortilla chips or veggie sticks, and you’re set. Leftover salsa makes a fantastic salad dressing if you mix in a bit more lime and oil—bonus!
I love how this salsa brightens up the simplest of meals. It’s also a hit at family gatherings—kids love dipping, and adults get all excited about that bold flavor punch.
Top Tips for Perfecting Your Tomatillo Avocado Salsa
After making this a few dozen times, I’ve picked up a handful of tricks that really elevate the dish:
- Zucchini Prep: Okay, I meant to say in my first draft—use fresh, firm tomatillos. If they’re a little soft or wrinkly, they might be past their prime. For the best flavor, choose bright green, tight-skinned ones. Roast or grill for extra smoky flavor—trust me on this, it makes all the difference!
- Mixing Advice: Be gentle when blending or mashing. Overmixing can turn your salsa into guacamole, which isn’t bad, but if you want that zingy tartness, keep some texture—it’s what keeps it lively.
- Swirl Customization: Whether you want a marbled effect or a more uniform look, use a toothpick or skewer to gently draw through the layers and create beautiful patterns. It’s a tiny detail, but it’s so pretty when served!
- Ingredient Swaps: If you run out of cilantro, fresh parsley works surprisingly well. For a little heat, diced serrano peppers instead of jalapeños. I’ve also tested swapping half the avocado for cucumber for extra crunch and freshness—delicious!
- Baking Tips: If you choose to oven-roast the tomatillos, keep a close eye—they go from perfect to burnt fast. Once they look blackened and soft, you’re golden. Also, let roasted tomatillos cool before blending so you don’t get splatters!
- Glaze Variations: If you want a glossy finish, a light drizzle of honey or agave adds just a touch of sweetness—and balances the tang nicely. Trust me on the flavor combo!
I’ve learned the hard way that the little details, like seed removal from chilies or adjusting lime for sharper acidity, really make a difference. This is the kind of recipe where you start with the basics, then tweak until it’s just right for your taste buds.
Storing and Reheating Tips
This salsa is, hands down, even better the next day—wait, is that cheating? Nope! The flavors marry and deepen, making leftovers a total treat. Keep it in an airtight container in the fridge for up to 3 days. If you notice any browning or separation, give it a quick stir—no one wants brown salsa on the table. If you want to extend its life, freezing it works—just transfer to a freezer-safe container and use within 2 months. Thaw in the fridge overnight. Just note, after freezing, the texture may be a little softer, especially if you added extra ingredients like tomatoes or onions. For reheating, it’s best served cold or at room temperature, but if you’re serving over hot dishes, spoon it on right before hitting the table. This way, it retains all its fresh flavor and vibrant color.
Frequently Asked Questions
Final Thoughts
So, there you have it—my go-to recipe for that perfect, tangy, creamy tomatillo avocado salsa. It’s one of those dishes I turn to when I want something fresh and satisfying in minutes, and it never disappoints. Whether you’re serving it on tacos, as a dip, or just spooning it into your mouth straight from the bowl (no judgment!), I promise it’ll become a staple in your fridge too. I genuinely love how adaptable this is—adjust the spice level, texture, or acidity to suit your taste. Nothing beats the smell of freshly blended salsa filling the kitchen—it’s like a little party for your senses every time. I’d love to hear how yours turns out—leave a comment below or share your own twists! Happy cooking, and don’t forget to save some for last—because that’s when it’s at its absolute best.
tomatillo avocado salsa
Ingredients
Main Ingredients
- 9 medium tomatillos husked and rinsed
- 2 pieces serrano chiles seeds removed for less heat
- 0.5 cup cilantro leaves lightly packed
- 2 cloves garlic peeled
- 0.5 medium white onion coarsely chopped
- 1 large avocado
- 2 tablespoons fresh lime juice about 1/2 lime
- salt to taste
Instructions
Preparation Steps
- Add tomatillos, serrano chiles, cilantro, garlic, and onion to a food processor. Pulse for about 5 seconds until chunky.
- Halve the avocado, remove the pit, score the flesh into cubes, and scoop into the processor.
- Add lime juice and salt, then stir gently by hand to combine, keeping the mixture chunky.
- Taste and adjust salt as needed. Serve immediately or refrigerate for up to 2 days.
