Also called Mexican Green Tomato, these are a staple in Southwestern cooking. With a fresh tart flavor, and minimal juice inside it’s a perfect addition to homemade salsas.

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Remove the paper husk, and wash them well with water (they have a bit of a sticky residue on their surface).

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To core an avocado, run the knife along lengthwise around the entire avocado and pull the two halves apart. To remove the seed, ‘chop’ the blade of a sharp knife into the seed then turn it to pop it out.

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Combine all ingredients together and gently stir. Allow to sit for at least 30 minutes before serving to allow the flavors to blend.

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TomatillaAvocadoSalsa1

Tomatillo & Avocado Salsa

Marla Hingley
Also called Mexican Green Tomato, these are a staple in Southwestern cooking. With a fresh tart flavor, and minimal juice inside it's a perfect addition to homemade salsas.
Prep Time 15 mins
Total Time 15 mins
Servings 16

Ingredients
  

  • 1 avocados diced
  • 3 to matillos husked, rinsed, diced (1 cup)
  • 1/4 cup onion finely minced
  • 3 Tbsp fresh cilantro chopped
  • 1 jalapeño finely minced
  • 2 Tbsp lime juice
  • Salt and pepper to taste

Instructions
 

  • Combine all ingredients together and gently toss until combined.

Notes

Makes about 4 cups
Tried this recipe?Let us know how it was!

 

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