Best 16 Tomatillo Avocado Salsa Recipes

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In the realm of culinary delights, there exists a vibrant and refreshing salsa that tantalizes taste buds and elevates any dish to new heights of flavor. Known as tomatillo avocado salsa, this delectable creation blends the tangy zest of tomatillos with the creamy richness of avocados, resulting in a harmonious balance of sweet, sour, and savory. As you embark on a culinary journey to discover the ultimate tomatillo avocado salsa recipe, let us guide you through the essential elements that make this salsa a true masterpiece.

Here are our top 16 tried and tested recipes!

AVOCADO TOMATILLO SALSA



Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

  • Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

AVOCADO AND ROASTED TOMATILLO SALSA



Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories     dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

  • Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
  • Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
  • Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE



Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by Charlie Jones

Categories     Fish     Fruit     Vegetable     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple

Steps:

  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
  • Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA



Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 19

1/4 cup olive oil
Salt and freshly ground pepper
16 6-inch flour tortillas
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil
8 chicken breasts, bone in, skin on
Salt and freshly ground pepper

Steps:

  • For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
  • For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
  • Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA



Corn, Cheese, and Chili Tamales with Tomatillo-Avocado Salsa image

Provided by John Rivera Sedlar

Categories     Garlic     Pepper     Steam     Cheddar     Avocado     Corn     Tomatillo     Cilantro     Bon Appétit

Yield Makes 18 tamales

Number Of Ingredients 20

Tomatillo-Avocado Salsa
12 tomatillo, husked, rinsed well
1 small onion, quartered
6 large garlic cloves, peeled
2 to 3 serrano chilies, stemmed
2 ripe avocados, peeled, diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Tamales
1 6-ounce package dried corn husks
1 pound large poblano chilies
2 cups Masa Harina (corn tortilla mix)
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
2 1/4 teaspoons salt
1/2 cup canned low-salt chicken broth
5 cups frozen baby white corn kernels (about 25 ounces), thawed
3 cups (packed) coarsely grated sharp cheddar cheese
1 teaspoon baking powder
1/8 teaspoon ground black pepper

Steps:

  • Make Salsa:
  • Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Make Tamales:
  • Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
  • Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
  • To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
  • For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
  • Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA



Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 45

2 cups olive oil
2 cloves garlic, crushed
2 shallots, thinly sliced
1/2 teaspoon black peppercorns
4 slices lemon
3 sprigs fresh thyme
18 whole shrimp, cleaned and deveined
3 cups baby arugula
1 cup radishes, thinly sliced
1 cup watercress
1/4 cup assorted olives, cut in slivers
3 tablespoons olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper
Olive Tortillas, recipe follows
Cumin Scented Black Beans, recipe follows
Tomatillo Avocado Salsa, recipe follows
4 ounces queso fresco, crumbled
Lime Sour Cream, recipe follows
Fresh cilantro sprigs, for garnish
6 lime wedges, for garnish
2 1/2 cups all-purpose flour, plus more for rolling
1/2 cup vegetable shortening (3 1/2 ounces)
2 tablespoons pitted and finely chopped kalamata olives
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
2 teaspoons ground toasted cumin seeds
1/2 teaspoon hot red pepper flakes
8 ounces cooked black beans
Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced
8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
3 scallions, finely chopped
1 jalapeno pepper, seed and minced
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper
1 cup sour cream
Zest and juice of 1 lime
Salt and freshly ground black pepper

Steps:

  • For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
  • Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
  • Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
  • For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
  • To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
  • In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  • Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
  • Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
  • To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
  • In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
  • To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
  • Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
  • Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

AVOCADO AND TOMATILLO SALSA



Avocado and Tomatillo Salsa image

Categories     Condiment/Spread     Sauce     Onion     Avocado     Summer     Tomatillo     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

1/2 lb fresh tomatillos (8), husked, rinsed, and quartered
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
1/2 teaspoon salt
2 firm-ripe small California avocados (1 lb total)
1/4 cup finely chopped white onion

Steps:

  • Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
  • Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA



Shrimp Tostadas with Avocado-Tomatillo Salsa image

Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more, for the grill grates
1 clove garlic, quartered
1 jalapeno, quartered, seeded for less heat
1 small onion, quartered
4 tomatillos (about 8 ounces), husked and coarsely chopped
1/2 ripe avocado, seeded, peeled and chopped
Kosher salt
1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving
1 1/2 pounds medium shrimp (about 30), peeled and deveined
One 15- to 16-ounce can refried beans
1 head romaine, thinly sliced
8 corn tostadas

Steps:

  • Prepare a grill for medium-high heat; lightly oil the grates.
  • Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
  • Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
  • Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

CHORIZO BURGERS WITH TOMATILLO-AVOCADO SALSA



Chorizo Burgers with Tomatillo-Avocado Salsa image

Is there any way to improve on chorizo, Mexico's addictively spicy sausage? Andrew Zimmern has an answer: Turn it into a burger-and top with a tomatillo-avocado salsa. (Note: Plan ahead-chorizo ingredients require 24 hours in the fridge.)

Provided by Andrew Zimmern

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 25

2 cloves garlic
1 tablespoon ground epazote (optional), found at Mexican specialty stores or online
1 tablespoon dried oregano
3 tablespoons chili powder
2 teaspoons kosher salt
1/3 cup chopped cilantro
2 pounds ground pork
2 jalapeños, divided, one for the burgers, one for the salsa
2 tablespoons lime juice, about 2 limes
1 small yellow onion, about 1 cup, chopped
2 tablespoons Mexican dark beer, Negra Modelo suggested
2 chipotles in adobo, for extra heat, add 1 tablespoon adobo sauce
2 tablespoons vegetable oil, divided
8 ounces tomatillos
1 clove garlic, chopped
1 serrano chili, chopped
3 tablespoons lime juice, about 2?3 limes
1/3 cup chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 small white onion, chopped
2 avocados
6 hamburger buns
Cotija, or other grated Mexican white cheese
Thinly sliced tomato

Steps:

  • Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.
  • Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes. (Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.) Remove from heat and set aside to cool, 5 minutes.
  • Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer. When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds. Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18-24 hours.
  • Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3-5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor. Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.
  • Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6-8 more times. Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)
  • Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there's a brown crust on the outside and the internal temperature hits 150-155 F. Repeat with remaining oil, burgers, and buns.
  • Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS



Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Categories     Appetizer     Fourth of July     Super Bowl     Vegetarian     Quick & Easy     Low Cal     Oscars     Cinco de Mayo     Avocado     Low Cholesterol     Tomatillo     Party     Cilantro     Chile Pepper     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

  • Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
  • Serve salsa with tortilla chips.
  • Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA



Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 whole chicken
8 cups chicken stock
Juice of 2 limes, lime rinds reserved (see Cook's Note)
2 cloves garlic, crushed
2 tomatillos
1 tablespoon dried chili powder
1 teaspoon dried oregano
2 ancho chiles
Salt and freshly ground pepper
4 cups hominy
3 tomatoes, small dice
1 avocado, small dice
1 jalapeno
1 medium red onion, small dice
1 tomatillo, small dice
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
Juice of 2 limes
Salt and freshly ground pepper
Diced onion
Shredded lettuce
Shredded cabbage
Lime wedges

Steps:

  • For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
  • Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
  • Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
  • For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
  • Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

TOMATILLO & AVOCADO SALSA



Tomatillo & Avocado Salsa image

Make and share this Tomatillo & Avocado Salsa recipe from Food.com.

Provided by RecipeMonster

Categories     Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 lb tomatillo, husks removed & washed
2 cups water
2 avocados, ripe
1 jalapeno pepper, minced
1/2 cup green onion, chopped
1 cup cilantro, chopped
1/4 cup sour cream
2 teaspoons salt

Steps:

  • Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
  • Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
  • Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.

Nutrition Facts : Calories 71.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 2.1, Sodium 394.7, Carbohydrate 4.6, Fiber 2.8, Sugar 1.1, Protein 1.1

TOMATILLO-AVOCADO SALSA



Tomatillo-Avocado Salsa image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

3 tomatillos, husked, rinsed, and halved
1/2 white onion, halved
2 cloves garlic
1 jalapeno chile, stemmed and halved
1/2 cup loosely packed cilantro leaves
Juice of 1/2 lime (about 1 tablespoon)
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 avocado, halved, pitted, peeled, and cut into small cubes

Steps:

  • Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeno, turning occasionally, until lightly charred, about 10 minutes.
  • Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. Transfer to a medium bowl, and fold in avocado.

SHRIMP KABOBS WITH TOMATILLO-AVOCADO SALSA RECIPE - (4.8/5)



Shrimp Kabobs with Tomatillo-Avocado Salsa Recipe - (4.8/5) image

Provided by SippitySup

Number Of Ingredients 19

1/3 cup kosher salt
1/3 cup brown sugar, packed
1 quart cool water
24 large shrimp, peeled and de-veined
1/4 cup olive oil
3 teaspoon garlic, minced
1 tablespoon flat-leaf parsley, chopped
1/4 teaspoon red pepper flakes
2 tablespoon dry white wine
4 oz fresh tomatillos, husked, washed, and coarsely chopped
1 teaspoon serrano chile, seeded and coarsely chopped, or to taste
1 large ripe, creamy avocado, peeled, pitted and coarsely chopped
1 tablespoon green onion, chopped
4 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, as needed
2 tablespoon cilantro, coarsely chopped
lemon slices as needed

Steps:

  • For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry thoroughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE



CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE image

Categories     Tomato     Appetizer     No-Cook     Vegetarian     Low Cal     High Fiber     Avocado     Healthy     Vegan     Raw

Number Of Ingredients 6

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt

Steps:

  • Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon. Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA



Shrimp Tacos with Avocado Tomatillo Salsa image

This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!

Provided by McCrazy

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 avocado - peeled, pitted and diced
½ white onion, chopped
4 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 ½ teaspoons salt
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2 limes

Steps:

  • Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
  • Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
  • Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
  • Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g

Tips:

  • Select ripe tomatillos: Look for tomatillos that are firm, plump, and have a bright green color. Avoid any tomatillos that are bruised or have blemishes.
  • Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and flavor. You can roast them in the oven or on a grill.
  • Use fresh avocados: Fresh avocados are essential for a creamy and flavorful salsa. Look for avocados that are ripe but not too soft.
  • Add some heat: If you like your salsa with a little bit of heat, add some chopped jalapeños or serrano peppers. You can also add some chili powder or cayenne pepper.
  • Serve immediately: Salsa is best when served fresh. However, you can store it in the refrigerator for up to 3 days.

Conclusion:

Tomatillo avocado salsa is a delicious and versatile condiment that can be used with a variety of dishes. It's perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dip for chips or vegetables. With its bright flavor and creamy texture, tomatillo avocado salsa is sure to be a hit at your next party or gathering.

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