Tomatillo Avocado Salsa: Seasonal Chef Recipe


Tomatillos are a staple in Mexican cuisine, but often passed by at the supermarket or farmers market. They have a bright tangy  flavor and work perfectly in fresh salsa with avocado and lots of lime juice and cilantro. Click this link: to read more about tomatillos.Click this link to quick and easy how-to video.

Tomatillo-Avocado Salsa

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 cups

Tomatillos, avocado and lots of lime make this bright green salsa something completely different. If you can get it to last over night it's even better the next day!


  • ½ lb tomatillos, husked, rinsed well and cute in ¼”dice
  • 2 garlic cloves, minced (use a garlic press)
  • ½ cup white onion, finely diced
  • 1 tablespoon jalapeno, rib and seeds removed, finely minced
  • Kosher salt
  • Ground black pepper
  • Zest and juice of 2 limes
  • 1 avocado, cut in ¼” dice


  1. Mix the tomatillos, garlic, onion and jalapeno in a medium bowl.
  2. Add ½ teaspoon each of salt and pepper, and the lime zest and juice. Toss well.
  3. Add the avocado and gently mix it all together. Wait 5 minutes, toss again and taste for seasoning. Add additional salt and pepper as desired.
  4. Serve as a topping for tacos or on it’s own with a bowl of tortilla chips.


The jalapeno quantity in the recipe is about ½ of a medium pepper. If you like your salsa with more heat use the rest of the pepper and/or the seeds and rib.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).


  1. As a Mexican-American I have to dispute calling this recipe a salsa, which means sauce in Spanish. I and my Mexican relatives would call this a pico de gallo, which is not considered a salsa.

  2. Dear Ernie,
    Thank you for taking a look. “Salsa” does tend to be a more generic term, and you are correct, this is more “pico de gallo” in it’s approach. It could also be characterized as a “salsa cruda,” no? Truth be told, in naming this recipe I was looking for a simple title that would resonate. I hope you will give the recipe a try and stop back to let me know what you think of it!
    Buon appetito!

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