Tomatillo-Avocado Salsa Recipe
Salsa Verde con Aguacate

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This is kind of like a Salsa Verde, but with the addition of avocado. This salsa is so good and very addictive! Especially good served with tacos and pork dishes.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Tomatillo-Avocado Salsa

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Tomatillo-Avocado Salsa Recipe:

Recipe Type: Appetizer, Salsa, Dips and Spreads, Tomatillos, Avocados, Chile Peppers
Cuisine: Southwest, Mexican
Yields: serves many
Prep time: 20 min


1/2 pound tomatillos, husked, rinsed, and quartered*
1/4 to 1 fresh jalapeno chile pepper**
2 garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro leaves
1 tablespoon extra-virgin olive oil
1 large ripe avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed lime juice
Coarse salt to taste

* Green tomato-like vegetables with paper-thin husks. Tomatillos are also called "tomate verde" in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes.  Learn more about tomatillos.

 ** You can adjust the amount of chile peppers according to your taste.


Prepare Tomatillos:
Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked.

Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.


Prepare Chile Peppers:

Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile pepper sticks to all it touches, and if you touch near your eyes it will burn. Rinse well with copious amounts of water. Please don't learn this lesson the hard way!

fresh chile pepper, jalapeno pepper
Wash the chile pepper first.

There is no certain way to tell if a pepper is hot by looking at it, although I have heard many, many wife's tales about dark spots, cracks and anything else. But the only sure way to tell is by tasting.

slicing the chile pepper
Slice the chile pepper down the center with the tip of your knife.

removing the membrane of the chile pepper
You can see the membranes and seeds here in these two halves. The membranes are where the capsaicin is stored. It is this part of the chile pepper that carries the heat.

The seeds are not as hot, but since they are a part of the membrane they do have a slight bit more heat than the green outer chile pepper.

cutting the fresh chile pepper
If you are simply dicing your chiles, the easiest way to clean them is to cut them into quarters. Then you can simply slide a sharp knife carefully down the green outer part of the chile pepper removing the white membrane and the seeds.


Tomatillo-Avocado Salsa
In a food processor, process prepared tomatillos, prepared chile peppers, garlic, and cilantro leaves until coarsely chopped.

Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.

Enjoy with your favorite chips!


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