Tomatillo avocado salsa

    30 min

    This is a superb recipe for a fresh green salsa. The avocado gives the dish creaminess, whereas the tomatillo gives the dish tartness. It's the perfect balance.

    21 people made this

    Serves: 8 

    • 75ml water
    • 1/4 teaspoon black pepper
    • 125g chopped onion
    • 3 cloves garlic, finely chopped
    • 4 Scotch bonnet chillies or to taste, seeded, deveined and finely chopped
    • 45g chopped fresh coriander
    • 1 avocado, peeled and pitted
    • 225g tomatillos, husked and chopped

    Prep:30min  ›  Ready in:30min 

    1. Place the water, pepper, onion, garlic, chillies, coriander, avocado and tomatillos in a liquidiser or a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.


    Tomatillos can be purchased in some speciality stores and online when in season.

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    Reviews in English (16)


    I used this recipe as a base, but I made significant changes. I roasted the tomatillos after cutting them in half and putting them face down on a baking pan. I cooked them until the tops were brown and they were soft. I combined them with a ripe avocado, half a bunch of cilantro, salt, lime, and 1/4 of a white onion in the blender. I omitted garlic because I find garlic to overpower the other flavors, even though I usually love garlic. The resulting salsa is amazing!!  -  19 Apr 2009  (Review from Allrecipes US | Canada)


    WOW! I followed this to a tee. It is much better than those good mexican resturants serve with their chips. It is a keeper. No changes needed. A+  -  07 Jun 2006  (Review from Allrecipes US | Canada)


    Instead of using water, try sour cream. It makes it a little richer but also a little thicker. I left out the garlic too as a personal thing. Very good though. And I agree...It's meant to be consumed with chips!  -  18 Jun 2008  (Review from Allrecipes US | Canada)