I just made a Green Avocado Salsa so creamy and zingy it’ll make you question every store-bought dip you’ve ever tolerated.

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I’m obsessed with this salsa. I love how the tangy brightness of fresh tomatillos, husked and rinsed, crashes into the buttery soft bite of medium ripe avocados, pitted and peeled.

It’s a messy, zippy kind of thing that makes chips dangerous and tacos alive. Think Creamy Tomatillo Salsa with a kick and a smooth Avocado Salsa Verde finish.

I don’t want small talk about textures, just big green flavor that’s loud, fresh, and impossible to ignore. Seriously, I hoard bowls of it in the fridge and regret nothing.

No shame, I eat it straight from the spoon. Every single time.

Ingredients

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Tomatillos: Basically bright, tangy punch that keeps the salsa lively and not too heavy.
Serrano: Plus serrano brings real kick, dial it down if you don’t love heat.
Avocados: Creamy, buttery texture that softens the tang and makes it spoonable.
Red onion: Crunchy, sharp bite that adds contrast and a little zing.
Garlic: It’s savory backbone, small amount goes a long way on aroma.
Cilantro: Fresh herb lift that makes it taste outdoor-fresh; some people hate it.
Lime juice: Bright acidity that wakes everything up and keeps it tasting crisp.
Kosher salt: Pulls all the flavors together, you’ll want to taste as you go.
Black pepper: Subtle, warm peppery snap that rounds out the seasoning.
Olive oil: Plus oil adds silkiness and richer mouthfeel if you want creamier salsa.
Ground cumin: Basically a warm, earthy hint that nods to classic Mexican flavors.

Ingredient Quantities

8 fresh tomatillos, husked and rinsed

1 serrano pepper, stemmed and seeded, more or less to taste

2 medium ripe avocados, pitted and peeled

1 small red onion, roughly chopped (about 1/4 cup)

2 garlic cloves, smashed

1/4 cup fresh cilantro, chopped

Juice of 1 lime (about 2 tablespoons)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil or neutral oil, optional for extra creaminess

1/2 teaspoon ground cumin, optional but nice

How to Make this

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1. Preheat your broiler or heat a dry skillet over medium high heat; place the husked and rinsed tomatillos and the stemmed serrano pepper on a sheet or skillet and roast, turning occasionally, until charred and softened, about 5 to 8 minutes.

2. If you like less heat, remove the serrano seeds now, or leave some in if you want a kick; let the roasted tomatillos and pepper cool a few minutes.

3. Roughly chop the roasted tomatillos and pepper, then add them to a food processor or blender along with the 2 smashed garlic cloves and the roughly chopped red onion.

4. Add the peeled and pitted avocados, the chopped cilantro, lime juice, kosher salt, black pepper, cumin and the tablespoon of oil if you’re using it.

5. Pulse or blend until you reach a creamy but slightly chunky texture; scrape down the sides and pulse again so everything mixes evenly, don’t overblend or it gets too thin.

6. Taste and adjust seasoning: more lime for brightness, more salt for depth, or a little more serrano if you want more heat.

7. Transfer the salsa to a bowl and let it sit at room temperature for 10 to 15 minutes so the flavors marry; if not serving right away, press plastic wrap directly on the surface and refrigerate to slow browning.

8. Serve with chips or spoon over tacos, grilled fish or chicken; give it a quick stir before serving because it may settle.

Equipment Needed

1. Broiler or heavy dry skillet for roasting
2. Baking sheet or cast iron skillet to hold the tomatillos and pepper
3. Tongs for turning charred veggies
4. Cutting board
5. Chef’s knife (or a sharp utility knife)
6. Food processor or blender
7. Measuring spoons and a citrus juicer or fork to squeeze the lime
8. Spoon or rubber spatula to scrape and mix
9. Serving bowl
10. Plastic wrap to press onto the surface if refrigerating

FAQ

8 fresh tomatillos, husked and rinsed

1 serrano pepper, stemmed and seeded, more or less to taste

2 medium ripe avocados, pitted and peeled

1 small red onion, roughly chopped (about 1/4 cup)

2 garlic cloves, smashed

1/4 cup fresh cilantro, chopped

Juice of 1 lime (about 2 tablespoons)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil or neutral oil, optional for extra creaminess

1/2 teaspoon ground cumin, optional but nice

Q: Can I use canned tomatillos or green tomatoes if I can't find fresh tomatillos? A: Canned tomatillos can work in a pinch but fresh are brighter. Green tomatoes are different in flavor and more acidic, so you may need extra lime and salt.

Q: How do I keep the avocado from browning? A: The lime juice helps slow browning. Store the salsa in an airtight container with plastic pressed on the surface to limit air exposure and use within 24 to 48 hours.

Q: Is it possible to make this without a blender or food processor? A: Yes. Finely chop the roasted tomatillos, pepper, onion and cilantro, then mash the avocados in a bowl and mix everything together. It will be chunkier but still delicious.

Q: Can I make this less spicy for kids? A: Definitely. Remove the serrano seeds and pith, or substitute with a milder jalapeno, and taste as you go.

Q: Can I prepare it ahead for a party? A: You can assemble most of it without the avocado, keep that base chilled, then mash in avocado shortly before serving to keep the color fresh.

Q: What else can I add for variations? A: Try diced mango or pineapple for sweetness, roasted corn for texture, or a pinch of smoked paprika for extra smokiness.

Tomatillo Avocado Salsa Recipe Substitutions and Variations

Tomatillos: if you can’t find fresh, use canned/roasted tomatillos or even firm green tomatoes, but roast them first for best flavor.
Serrano pepper: swap with a jalapeño for milder heat or a Fresno pepper if you want a fruitier kick.
Avocados: try ripe mango for sweetness and texture, or for less fat use plain Greek yogurt to keep it creamy.
Cilantro: substitute flat-leaf parsley or a mild basil if you’re not a cilantro fan, flavor will change but still bright.

Pro Tips

1. Roast with skin-on char for maximum flavor, then let them cool enough so you dont steam the avocado when you blend. That smoky bit makes the whole thing taste more complex.

2. If you want control over heat, remove most seeds from the serrano and save a few to add later. Also taste as you go, because peppers vary wildly and one pepper can ruin the batch.

3. Use just-ripe avocados they should give a little when squeezed. Too soft and the salsa gets watery, too firm and it stays chunky and bland. If you need to delay serving press plastic wrap right on the surface to slow browning.

4. Pulse, dont over-blend. Stop early, scrape the sides and finish by hand if needed. A little texture is better than a watery puree. Add tiny pinches of salt and lime, taste, then tweak, dont dump them in at once.

Tomatillo Avocado Salsa Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made a Green Avocado Salsa so creamy and zingy it’ll make you question every store-bought dip you’ve ever tolerated.

Servings

servings

Calories

124

kcal

Equipment: 1. Broiler or heavy dry skillet for roasting
2. Baking sheet or cast iron skillet to hold the tomatillos and pepper
3. Tongs for turning charred veggies
4. Cutting board
5. Chef’s knife (or a sharp utility knife)
6. Food processor or blender
7. Measuring spoons and a citrus juicer or fork to squeeze the lime
8. Spoon or rubber spatula to scrape and mix
9. Serving bowl
10. Plastic wrap to press onto the surface if refrigerating

Ingredients

8 fresh tomatillos, husked and rinsed
1 serrano pepper, stemmed and seeded, more or less to taste
2 medium ripe avocados, pitted and peeled
1 small red onion, roughly chopped (about 1/4 cup)
2 garlic cloves, smashed
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil or neutral oil, optional for extra creaminess
1/2 teaspoon ground cumin, optional but nice

Directions

Preheat your broiler or heat a dry skillet over medium high heat; place the husked and rinsed tomatillos and the stemmed serrano pepper on a sheet or skillet and roast, turning occasionally, until charred and softened, about 5 to 8 minutes.
If you like less heat, remove the serrano seeds now, or leave some in if you want a kick; let the roasted tomatillos and pepper cool a few minutes.
Roughly chop the roasted tomatillos and pepper, then add them to a food processor or blender along with the 2 smashed garlic cloves and the roughly chopped red onion.
Add the peeled and pitted avocados, the chopped cilantro, lime juice, kosher salt, black pepper, cumin and the tablespoon of oil if you're using it.
Pulse or blend until you reach a creamy but slightly chunky texture; scrape down the sides and pulse again so everything mixes evenly, don't overblend or it gets too thin.
Taste and adjust seasoning: more lime for brightness, more salt for depth, or a little more serrano if you want more heat.
Transfer the salsa to a bowl and let it sit at room temperature for 10 to 15 minutes so the flavors marry; if not serving right away, press plastic wrap directly on the surface and refrigerate to slow browning.
Serve with chips or spoon over tacos, grilled fish or chicken; give it a quick stir before serving because it may settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.