The tart and tangy flavor of tomatillos is mellowed by buttery avocado in this zesty salsa verde. Vary the heat level according to your taste. If you have leftover salsa, it holds well in the refrigerator for a couple days, but its vibrant green color fades quickly.

Vanessa Barrington
Source: EatingWell Magazine, September/October 2009




Ingredient Checklist


Instructions Checklist
  • Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.

  • Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

  • When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

16 calories; protein 0.3g; carbohydrates 1.7g; dietary fiber 0.8g; sugars 0.7g; fat 1.1g; saturated fat 0.2g; vitamin a iu 47.6IU; vitamin c 3.6mg; folate 6.9mcg; calcium 2.7mg; iron 0.1mg; magnesium 5.1mg; potassium 75.5mg; sodium 37.1mg.

Reviews (1)

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Rating: 5 stars
I'm really pleased with the recipe. The salsa was delicious. I left the seeds in the Jalapeno because I really like spicy food and it turned out perfect. It was spicy enough to satisfy me but not so spicy that others who aren't as fond of spicy food didn't like it. I served it with some blue corn tortilla chips and it was very good.. I haven't had it in my refrigerator long enough to see how quickly the color changes and how the taste holds up over a long period. But I can definitely say that for the first 24 hours this is an amazing salsa. Read More