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Recipe Summary

Yield: Makes 4 1/2 cups

Ingredients

Ingredient Checklist

8 ripe tomatillos, husks removed, washed and quartered

2 tablespoons fresh lime juice, plus more to taste

3 ripe Hass avocados

6 scallions, thinly sliced

1 fresh poblano pepper, cut into 1/4-inch dice

1/2 small jalapeno pepper, finely minced

1 small clove garlic, peeled and finely chopped

1/2 cup cilantro leaves, coarsely chopped

Salt and freshly ground pepper

Gallery

Recipe Summary

Yield: Makes 4 1/2 cups

Recipe Summary

Yield: Makes 4 1/2 cups

Recipe Summary

Yield: Makes 4 1/2 cups

Yield: Makes 4 1/2 cups

Makes 4 1/2 cups

Ingredients

Ingredients

  • 8 ripe tomatillos, husks removed, washed and quartered
  • 2 tablespoons fresh lime juice, plus more to taste
  • 3 ripe Hass avocados
  • 6 scallions, thinly sliced
  • 1 fresh poblano pepper, cut into 1/4-inch dice
  • 1/2 small jalapeno pepper, finely minced
  • 1 small clove garlic, peeled and finely chopped
  • 1/2 cup cilantro leaves, coarsely chopped
  • Salt and freshly ground pepper

Directions

Place tomatillos and 2 tablespoons lime juice in a blender or the bowl of a food processor. Puree until smooth, then transfer mixture to a medium bowl.

Cut each avocado lengthwise around pit and twist halves apart; remove pit. Peel each avocado half and cut into small dice. Add to tomatillo mixture along with scallions, poblano, jalapeno, garlic, and cilantro. Mix well and season to taste with salt, pepper, and lime juice. Let sit, covered, for 1 hour at room temperature before serving. Serve with grilled meat, fish, or corn tortilla chips.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Tomatillo Avocado Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Tomatillo Avocado Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest