Tomatillo and Avocado Salsa

Prep: 15 minutes Chill: 1 hour (optional)

Serves:Makes 1 1/2 cups

By John Ash
Often tomatillos are cooked when they are used in recipes. Cooking tones down their natural acidity and astringency. Here, however, it is used raw where it's a perfect foil for the buttery avocado. This is delicious on grilled vegetables, bean and vegetable salads or bean burritos. Feel free to add drops of lime juice if you like more acidity and chopped cilantro too.


  • 2 medium tomatillos, husks removed, washed, and coarsely chopped
  • 1 tsp garlic, chopped
  • 1 tsp serrano chili, seeded and chopped
  • 2 tbsp scallion, chopped
  • 2 large avocado, peeled and cubed
  • salt and freshly ground pepper, to taste


In a food processor add the tomatillos, garlic, chili and scallions and pulse to finely chop. Coarsely chop the avocado, add to the processor and pulse until just blended. Salsa should still have some texture. Season to taste with salt and pepper. Store covered and refrigerated for up to 2 days.