Tomatillo-Avocado Salsa | Midwest Living

Tomatillo-Avocado Salsa

Tomatillo-Avocado Salsa

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  • Makes: 8 servings
  • Yield: 2 cups
  • Total Time 15 mins

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Avocado gives some creamy body to TV host and author Andrew Zimmern's version of fresh salsa verde. Though tasty with chips, it's especially good on tacos for cutting the richness of fattier meats like pork carnitas.


  • 1/2 pound tomatillos
  • 1/2 cup finely chopped onion
  • 2 fresh serrano chile peppers, halved, seeded, and minced
  • 3 tablespoons chopped cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 ripe avocado, halved, seeded and peeled
  • 2 tablespoons fresh lime juice


  1. Remove the husks from the tomatillos; discard. Rinse tomatillos and cut into quarters. Place in a food processor, along with onion, serrano peppers, cilantro, garlic and salt. Cover and pulse to combine (do not completely puree).
  2. In a medium bowl, mash avocado and lime juice together with a fork. Stir in the tomatillo mixture. Season to taste with additional salt.

Nutrition Facts

(Tomatillo-Avocado Salsa)

Servings Per Recipe 8, sat. fat (g) 0, Riboflavin (mg) 0, Thiamin (mg) 0, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 5, Niacin (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 20, Fat, total (g) 3, sugar (g) 2, Potassium (mg) 189, cal. (kcal) 44, fiber (g) 2, sodium (mg) 293, vit. A (IU) 99, iron (mg) 0, chol. (mg) 0, pro. (g) 1, calcium (mg) 9, vit. C (mg) 8

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