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Tomatillo-Avocado Salsa
This smooth, herbal salsa is a nice alternative to tomato-based versions. The tartness of the tomatillos balances the creamy richness of the avocado. We greatly preferred serrano chilies over jalapeños here, as they provided more fruitiness and flavor. Serve with tortilla chips, tacos, quesadillas, enchiladas and fried or scrambled eggs.
1½
cups
Tip
Don't forget to seed the serrano chilies. This salsa is meant to be creamy and cooling, not sharp and spicy. Also, be sure to roughly chop the chilies before adding them to the processor so they break down easily.
15 minutes
Ingredients
-
3
medium tomatillos (about 6 ounces), husked, cored and halved
-
¼
cup lightly packed fresh cilantro
Reviews
July 29, 2025
Lovely!
Just couldn't be much easier. It did, in fact, seem like it would have a bit too much bite, but as has been noted, it worked out pretty smoothly. I like another commenter's idea about roasting. . .
March 1, 2025
Great on a spoon!
This salsa is a wonderful accompaniment to the carnitas. It’s also great on tortilla chips or even on a spoon. Milk Street is so awesome. Thank you.
April 25, 2023
Delicious
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This is unexpectedly one of the best salsas I've ever had. I say "unexpectedly" because, when I first saw the recipe, I didn't understand how all these acidic, bitter ingredients would come together to make a tasty salsa. But the avocados are EVERYTHING. They mellow out the bitterness and add a wonderful creaminess to the salsa. This salsa has become a staple on Mexican nights, and pairs perfectly with the Milk Street Carnitas and pickled onion recipes.
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Easy to make. Super tasty! Family’s favourite! Thank you so much for making my life better!