A simple (and simply addictive) tomatillo avocado salsa with raw tomatillos, ripe avocados, and serrano pepper, blended until smooth and creamy, ready in 10 minutes. Watch the video!
I’m trying my hardest to keep on top of life but I fear it is a losing battle. The move—while exciting—is starting to overwhelm in ways I had not expected.
The kids seem particularly on edge or maybe it’s just me blaming their incessant neediness on the move when in reality they are just regular old kids who call my name ten thousand times a day for no reason whatsoever other than to hear the sound of their own voice.
Or maybe it’s just that I’m ignoring them more than usual so I can actually pack a box (uninterrupted) or pull some weeds to keep my yard from looking like an abandoned property without having to stop every five seconds to keep one of them from stealing the other one’s toy or eating half a tube of toothpaste (dead serious).
Then on top of it all they expect me to feed them…like three times a day!!!
Does it ever end? I’m embarrassed to admit while Armando was out of town last week they had canned soup for dinner most nights because I wasn’t feeling up to cooking a meal they are just going to pick at while I repeat “sit down and eat your dinner.”
Especially when all I really wanted was chips and creamy tomatillo salsa with a side of margaritas. Don’t believe the hype, even food bloggers hate to cook for their kids most nights.
If you are feeling me and need to make dinner out of salsa then there is no better option than this.
If you cook Mexican food with any regularity than you probably have almost everything you need to make it in your kitchen right now.
You may not have a pound of tomatillos, so grab those, take the papery husks off and rinse them under cold water until the stickiness goes away. Then all you have to do is put everything in the blender and blend until smooth.
what is tomatillo avocado salsa?
This tomatillo avocado salsa takes tomatillos, husked and combines them with avocado, cilantro and onion.
Because the tomatillos are raw they give the salsa more of a fresh, cucumber flavor than the sour notes you might expect or have had when you roast the tomatillos.
I leave the seeds in the serrano chile because I like my salsa spicy but you can take them out if you want it more mild.
how to make it!
I love this recipe because not only is it one of the most delicious salsa recipes but it is crazy easy. Here’s what you do:
- Remove the husks from the tomatillos and rinse them.
- Add the avocados to the blender or food processor with all the other ingredients.
- Blend until smooth then taste to see if you need more salt. Dip a chip in the salsa. It should stick to the chip but not be gloppy. If it is too thick add 1/4 cup more water and blend again.
- Enjoy with chips, on tacos, over fried eggs, on basically anything and everything.
The recipe below is how I love this salsa best. I’ve heard from a few of you about things you’ve added, so I’ll share them here.
With garlic: Some of you have written to me to say 1-2 garlic cloves gives this salsa some kick. Add the tomatillos, garlic, and all the other ingredients at the same time to the blender if you are going that route.
With lime juice: I personally think the tomatillos add plenty of tang. If you want more squeeze the juice of 1/2 of a lime to start into the salsa. Taste and see if you want to add more.
Other salsa recipes to try
- Margarita Salsa
- Sweet Corn Salsa
- Grilled Tomato Salsa
- Tomatillo Pico de Gallo
- Easy Jalapeño Avocado Salsa
- Spicy Arbol Chile Salsa
- Super Simple Salsa Verde
I dip, you dip, we dip
Put a hand upon that chip, when I dip, you dip, we dip because absolutely NO ONE can resist this incredible salsa! I’d love to hear what you think. When you make it by snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a 5 star rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
Tomatillo-Avocado Salsa Recipe
A simple (and simply addictive) tomatillo avocado salsa with raw tomatillos, ripe avocados, and serrano pepper, blended until smooth and creamy, ready in 10 minutes! Keep salsa covered in the fridge for up to 1 week.
Adapted from Better Homes and Gardens
- 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
- 1 bunch cilantro, tough stems removed
- 1 serrano pepper, stemmed and seeds removed if you'd like it less spicy
- 1 perfectly ripe avocado, peeled and pitted
- 1/2 cup chopped white onion
- kosher salt, to taste
- 1/2 cup water
- Combine and blend. Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
- Adjust seasoning and thickness. Taste and add more salt if needed. Dip a chip in the salsa, it should coat the chip without being gloppy. If it is too thick, add 1/4 cup more water, blend again. Add more water if needed.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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