This is a green salsa I learned while in Mexico. It is a green salsa with avocado and it is delicious! I always make it when we do carne asada. I am always begged for the recipe. Enjoy!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.

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  • Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.

  • Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

Cook's Note:

Serve either warm or cold the next day. Add the avocado pits to the finished salsa to keep it from browning in refrigerator.

Nutrition Facts

93.5 calories; 1.5 g protein; 6.8 g carbohydrates; 0 mg cholesterol; 6.2 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2012
I just made this and it's excellent!! I used how ever many tomatillos I had from my garden (they're smaller than you'd usually get from the grocery store) and it tastes awesome! Especially love this because I didn't have to skin the tomatillos and peppers (a big pain in the butt for some of the smaller ones that I had). I also added the juice from one lime; I like the subtle citrus that it adds to guac and salsas. Read More
(9)

Most helpful critical review

Rating: 2 stars
12/12/2017
This recipe is most improved by roasting the tomatillos and jalapenos in the oven for about 20 mins. at 400 degree until they're a little toasted. You can easily peel off any burned parts by quickly placing them in a plastic bag to steam the skins a little. This method brings out more flavor than boiling. Read More
(1)
21 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/26/2012
I just made this and it's excellent!! I used how ever many tomatillos I had from my garden (they're smaller than you'd usually get from the grocery store) and it tastes awesome! Especially love this because I didn't have to skin the tomatillos and peppers (a big pain in the butt for some of the smaller ones that I had). I also added the juice from one lime; I like the subtle citrus that it adds to guac and salsas. Read More
(9)
Rating: 5 stars
07/26/2012
I just made this and it's excellent!! I used how ever many tomatillos I had from my garden (they're smaller than you'd usually get from the grocery store) and it tastes awesome! Especially love this because I didn't have to skin the tomatillos and peppers (a big pain in the butt for some of the smaller ones that I had). I also added the juice from one lime; I like the subtle citrus that it adds to guac and salsas. Read More
(9)
Rating: 5 stars
02/03/2013
Very nice and oh so easy. Thanks I didn't change a thing. Read More
(6)
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Rating: 4 stars
02/24/2012
I changed it a little added two slices of red onion diced small and two TBLSP. Lime Juice. I don't like avocados but this is very good. Read More
(4)
Rating: 5 stars
06/18/2013
Made this for father s day barbeque and drizzled on carne Assada tacos-everyone loved it-followed the recipe exactly Read More
(2)
Rating: 5 stars
06/29/2016
I made exactly as per the recipe (except I used fresh minced garlic) and wow this is very YUMMY! Used as both a condiment on my carne asada tacos and to dip my tortilla chips in. This one will be in my recipe box forever! Delicious! Read More
(1)
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Rating: 5 stars
06/24/2013
Fantastic dip! So easy to make. Followed advice and used 1/3 bunch of cilantro. The recipe makes a lot but it's so good you need a lot. I'm making more tonight! Read More
(1)
Rating: 5 stars
02/02/2014
I doubled all ingredients and flavored to our liking we absolutely loved it and got compliments on it. So easy although I agree that making it in batches makes for less of a mess. Read More
(1)
Rating: 5 stars
03/03/2016
Fresh and delish! My picky crew eats in on chips and tacos. Read More
(1)
Rating: 5 stars
12/03/2015
Yummy I added some chopped red onion to add a little something other than that followed directions. And it was perfect Read More
(1)
Rating: 2 stars
12/12/2017
This recipe is most improved by roasting the tomatillos and jalapenos in the oven for about 20 mins. at 400 degree until they're a little toasted. You can easily peel off any burned parts by quickly placing them in a plastic bag to steam the skins a little. This method brings out more flavor than boiling. Read More
(1)