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Tomatillo & Avocado Salsa

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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Tomatillo & Avocado Salsa
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Serves: 16
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.
Ingredients
  • 1 avocados, diced
  • 3 tomatillos, husked, rinsed, diced (1 cup)
  • ¼ cup onion, finely minced
  • 3 Tbsp fresh cilantro, chopped
  • 1 jalapeño, finely minced
  • 2 Tbsp lime juice
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients together and gently toss until combined.
Notes
Makes about 4 cups

 

3 Responses to Tomatillo & Avocado Salsa

  1. Barbara July 17, 2014 at 5:53 am #

    THANKS

  2. Ada Alvarez August 2, 2014 at 4:43 pm #

    was wondering if you do pie crust using cup for cup flour only...
    thanks

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