Tomatillo avocado salsa is a delicious accompaniment to any Mexican dishes you cook. It is smooth, cool, spicy, and tangy. This green sauce is perfect with tortilla chips, slow-cooked pork carnitas, or Tacos Vampiros (my favorite way to use it). This tomatillo avocado salsa is better than anything you can buy in the store, and it is as simple as throwing the ingredients into a blender or food processor and processing them until they are creamy and vibrant green.

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Why You Should Make this Recipe

One of the biggest lies we’ve been told is that cooking from scratch is tedious and not worth the time it requires. This simple recipe only requires you to wash your vegetables, give them a rough chop, and blend in the blender. After five minutes of work, you will have a delicious, tart, creamy sauce to go on a wide array of foods. 

This recipe is an easy way to use raw fermented garlic. By eating it raw, you benefit from ingesting the microbes you worked hard to build making fermented garlic. It’s a great way to get it into the diet of those who might not want to eat straight garlic.

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Ingredient List

Tomatillos: They’re sold in stores with their papery husk on them. When you remove the husk, you are greeted with a light green fruit that looks like an unripe tomato. Fresh tomatillos are a tart, crisp fruit. They contain a lot of water, which allows them to be the base of water in your blender. You can find them in the refrigerated produce aisle. Look for ones that are firm. Pull back the husk to make sure that the tomatillo isn’t damaged. 

Avocado: Provide the sauce with its creamy texture. Avocados are a good source of monounsaturated fat. Fat brings flavor. When you blend your ingredients, you’ll have a watery green sauce. The avocado adds body and richness. 

Serrano peppers: I prefer Serrano to jalapeños because while Serrano peppers are hotter, they are consistent. You can get a jalapeño with no spice or an insane spice. Serranos give the same heat every time. Use less if you don’t want as spicy of a sauce. 

Garlic: Since this recipe is raw and unheated, I use my lacto-fermented garlic. If you don’t have fermented garlic, just use raw. 

Cilantro- I love cilantro. It has that classic Mexican flavor. If you don’t like cilantro, then omit it. 

How to Make Tomatillo Avocado Salsa

1. Place quartered tomatillos, Serrano pepper, garlic cloves, onion, cilantro, and salt into a blender or food processor.
2. Blend for 2 minutes until liquified.
3. Cut avocado in half and scoop into the blender or food processor.
4. Blend for one minute more to allow the avocado to incorporate into the sauce.
5. Scrape down the sides if needed.
6. Taste and check to see if it needs more salt.
7. Pour into a dish or squeeze bottle and serve.

Serving Suggestions

This homemade salsa is an easy way to add intense flavor to any dish. You can eat it with tortilla chips as a starter or on tacos. My favorite way to use tomatillo avocado salsa is on Tacos Vampiros. Pork carnitas tacos are another great way to eat tomatillo avocado salsa. Truly any food that needs added brightness, acidity, and heat can benefit from this sauce. 

Flavor Variations

This recipe is completely customizable to your taste. Add more Serrano chiles for a higher level of heat or only use half for less heat. The characteristic I love is the smoothness of the fresh avocado and the tart flavor of the tomatillos. Don’t be afraid to adjust ingredients and taste until you get the perfect flavor for your palate.

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Storage

Tomatillo avocado salsa has a short shelf life and will last in the refrigerator for three days. Store leftovers in an airtight container. Since this is an uncooked salsa, the antioxidants need to be consumed relatively quickly after making it so that they can be utilized by your body. 

When you take it out to use again, taste it to see if it needs refreshing. The acidity may be a little less than when you originally made it. In that case, add a squeeze of lime juice.

This simple tomatillo avocado salsa will impress your friends and family. I hope you enjoy it! If you make this recipe, let me know in the comments how it turned out. As always, take what you need, and leave the rest behind.

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