I married roasted tomatillos, ripe avocado, fresh cilantro, and serrano pepper into a vivid, creamy salsa that layers bright tang and lively heat, and I present it here as my Avocado Salsa Recipe.

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I’ve always loved how a green sauce can flip a meal into something electric. This Mexican Avocado Tomatillo Spicy Salsa is creamy from avocado and bright from tomatillos, with a kick that actually wakes you up.

Call it a Green Salsa Recipe with attitude or an Avocado Salsa Recipe that refuses to be shy, either way it wont be forgettable. I dont always nail the balance first try, sometimes its too tart, sometimes too mellow, but when it works the flavors kinda smack you in the best way.

You’ll wanna know why it tastes different every single time.

Ingredients

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Tomatillos: Bright, tangy fruit with fiber and vitamin C, adds lively sourness, low calories.
Avocado: Silky and rich, it’s full of monounsaturated fats, fiber and potassium.
Serrano/jalapeño: Spicy peppers with capsaicin, they add heat, metabolism boost and fresh green notes.
Onion: Sharp, crunchy bite that adds depth, small amounts of fiber and vitamin C.
Garlic: Pungent and aromatic, gives savory umami, contains allicin which may help health.
Cilantro: Bright herb, low calorie, offers antioxidants and citrusy notes that freshen everything.
Lime: Zippy acidity and vitamin C, it balances richness and wakes up flavors, for real.

Ingredient Quantities

1 pound (about 6 to 8 medium) tomatillos, husks removed, rinsed

1 ripe avocado peeled and pitted

1 to 2 serrano peppers or 1 jalapeño, stems removed and seeded if you want less heat

1 small white onion, about 1/4 cup chopped

1 to 2 garlic cloves, peeled

1/2 cup packed fresh cilantro leaves

juice of 1 lime, about 2 tablespoons

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin, optional

1 to 2 tablespoons water or olive oil to thin as needed

1/2 teaspoon sugar, optional to balance acidity

How to Make this

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1. Preheat a broiler or heat a heavy skillet over medium-high heat. Remove husks from 1 pound tomatillos, rinse the sticky residue off, and pat dry.

2. Place tomatillos on a sheet pan under the broiler or directly on the hot skillet, turning often, until theyre blackened in spots and softened, about 6 to 10 minutes total.

3. While theyre charring, stem 1 to 2 serranos or 1 jalapeño and seed them if you want less heat. Add the peppers to the broiler or skillet and char them too, about 3 to 5 minutes, turning so the skins blister.

4. Roast 1 to 2 garlic cloves whole with the tomatillos and peppers for 3 to 5 minutes to mellow the raw bite, or skip roasting if you like a sharper garlic flavor. Roughly chop 1 small white onion (about 1/4 cup) and measure 1/2 cup packed cilantro.

5. Let the tomatillos, peppers and garlic cool a few minutes. In a blender or food processor combine the roasted tomatillos, peppers and peeled garlic with 1 ripe avocado, the chopped onion, cilantro, juice of 1 lime (about 2 tbsp), 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon ground cumin if using.

6. Add 1 to 2 tablespoons water or olive oil to help it blend, then pulse a few times until you get a salsa that is creamy but still has some texture. Dont overblend or itll get too thin and lose that fresh vibe.

7. Taste and adjust: add more salt, extra lime if it needs brightness, or 1/2 teaspoon sugar to balance acidity if it tastes too tart. If its too thick, thin with another teaspoon or two of water or oil.

8. Transfer to a bowl, chill 15 to 30 minutes so the flavors marry. For storing press plastic wrap directly on the surface to slow avocado browning, keep in an airtight container in the fridge for up to 48 hours.

9. Serve with tortilla chips, grilled meat or fish, or spoon over tacos. Leftovers are great spooned on eggs the next morning.

Equipment Needed

1. Oven with broiler setting or a heavy cast iron skillet
2. Baking sheet (or sheet pan)
3. Blender or food processor, whichever you got
4. Chef’s knife
5. Cutting board
6. Kitchen tongs
7. Measuring spoons and a measuring cup
8. Rubber spatula or wooden spoon and an airtight container (for chilling and storing)

FAQ

Q: How long will this salsa keep in the fridge? A: About 2 to 3 days is best. The avocado starts to brown and flavor dulls after that. To slow browning, press plastic wrap right on the surface and use an airtight container, and add a little extra lime juice.

Q: How do I make it milder or hotter? A: Remove the seeds and ribs from the serrano or jalapeño to cut heat, or use just one pepper. For more heat leave the seeds in or add a second pepper. If it gets too spicy, add more avocado or a pinch of sugar to tame it.

Q: Can I roast the tomatillos or peppers first? A: Yes. Roasting or charring tomatillos and peppers on a dry skillet or under the broiler gives a smoky, deeper flavor. Let them cool a bit before blending so the avocado doesn't overcook.

Q: Should I use a blender, food processor, or mortar and pestle? A: All work. Pulse in a blender or processor for a quicker, smoother salsa, or use a molcajete or mortar and pestle for a chunkier, more rustic texture and better control.

Q: How do I fix a salsa that's too thin or too thick? A: If too thin add more chopped avocado or a few extra tomatillos. If too thick add 1 to 2 tablespoons water or olive oil, a little at a time, until you get the texture you want.

Q: Any good swaps if I don't like cilantro or cumin? A: If you hate cilantro try flat leaf parsley or extra lime for brightness. Cumin is optional, so skip it if you prefer. Jalapeño works fine if you don't have serranos.

Mexican Avocado Tomatillo Spicy Salsa Recipe Substitutions and Variations

Tomatillos: if you cant find fresh ones use 6 unripe green tomatoes, or one 14 oz can tomatillos drained and rinsed — canned works fine when fresh arent available.
Avocado: swap for 1/4 cup plain Greek yogurt plus 1 tablespoon olive oil and extra lime for creaminess, or 1/2 cup silken tofu blended with lime if you want a vegan option.
Serrano or jalapeño: for milder heat use 1 poblano or 1 Anaheim pepper, for a similar kick use 1 jalapeño, or if you only have dried chiles use 1/8 to 1/4 teaspoon cayenne to taste.
Cilantro: replace with flat leaf parsley plus an extra squeeze of lime to brighten, or use a mix of parsley and a small handful of chopped green onion for more herbal depth.

Pro Tips

– Let tomatillos and peppers get some good black spots but dont let them go all the way to charcoal, burned bits taste bitter. After charring toss them in a bowl and cover for a few minutes so the skins loosen up, makes peeling and blending easier.

– Pulse, dont puree. Short bursts in the blender or food processor keep little chunks and texture, add the water or oil by the teaspoon till it moves, otherwise it can get too thin fast.

– Balance is key: if it tastes too tangy add a pinch of sugar and more salt, if its flat add more lime. Roast the garlic for a milder, sweeter flavor or skip roasting if you want a sharp punch.

– To keep the green bright press plastic directly on the surface and refrigerate, or leave the avocado pit in the bowl if you can, it helps a bit. Eat within 48 hours, freezing wrecks the texture.

Mexican Avocado Tomatillo Spicy Salsa Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I married roasted tomatillos, ripe avocado, fresh cilantro, and serrano pepper into a vivid, creamy salsa that layers bright tang and lively heat, and I present it here as my Avocado Salsa Recipe.

Servings

servings

Calories

kcal

Equipment: 1. Oven with broiler setting or a heavy cast iron skillet
2. Baking sheet (or sheet pan)
3. Blender or food processor, whichever you got
4. Chef’s knife
5. Cutting board
6. Kitchen tongs
7. Measuring spoons and a measuring cup
8. Rubber spatula or wooden spoon and an airtight container (for chilling and storing)

Ingredients

1 pound (about 6 to 8 medium) tomatillos, husks removed, rinsed
1 ripe avocado peeled and pitted
1 to 2 serrano peppers or 1 jalapeño, stems removed and seeded if you want less heat
1 small white onion, about 1/4 cup chopped
1 to 2 garlic cloves, peeled
1/2 cup packed fresh cilantro leaves
juice of 1 lime, about 2 tablespoons
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin, optional
1 to 2 tablespoons water or olive oil to thin as needed
1/2 teaspoon sugar, optional to balance acidity

Directions

Preheat a broiler or heat a heavy skillet over medium-high heat. Remove husks from 1 pound tomatillos, rinse the sticky residue off, and pat dry.
Place tomatillos on a sheet pan under the broiler or directly on the hot skillet, turning often, until theyre blackened in spots and softened, about 6 to 10 minutes total.
While theyre charring, stem 1 to 2 serranos or 1 jalapeño and seed them if you want less heat. Add the peppers to the broiler or skillet and char them too, about 3 to 5 minutes, turning so the skins blister.
Roast 1 to 2 garlic cloves whole with the tomatillos and peppers for 3 to 5 minutes to mellow the raw bite, or skip roasting if you like a sharper garlic flavor. Roughly chop 1 small white onion (about 1/4 cup) and measure 1/2 cup packed cilantro.
Let the tomatillos, peppers and garlic cool a few minutes. In a blender or food processor combine the roasted tomatillos, peppers and peeled garlic with 1 ripe avocado, the chopped onion, cilantro, juice of 1 lime (about 2 tbsp), 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon ground cumin if using.
Add 1 to 2 tablespoons water or olive oil to help it blend, then pulse a few times until you get a salsa that is creamy but still has some texture. Dont overblend or itll get too thin and lose that fresh vibe.
Taste and adjust: add more salt, extra lime if it needs brightness, or 1/2 teaspoon sugar to balance acidity if it tastes too tart. If its too thick, thin with another teaspoon or two of water or oil.
Transfer to a bowl, chill 15 to 30 minutes so the flavors marry. For storing press plastic wrap directly on the surface to slow avocado browning, keep in an airtight container in the fridge for up to 48 hours.
Serve with tortilla chips, grilled meat or fish, or spoon over tacos. Leftovers are great spooned on eggs the next morning.

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.