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Alice's Tomatillo Salsa

If you are not familiar with Tomatillo Salsa, it's also called green salsa. It’s green because instead of using red tomatoes, this uses tomatillos. What is a tomatillo you may be asking yourself? Tomatillos look like small green tomatoes, and in fact, tomatillos translates as baby tomatoes in Spanish, however tomatillos are completely different in taste and texture than a red tomato. They also have a paper husk that can easily be removed with your hands before washing them off. Also, note they have a bit of a slippery film to them, but that is normal and washes off with water. Tomatillos are slightly more acidic, have a slightly less sweet flavor than ripe and unripe tomatoes and the interior texture is denser and less watery. There are so many things to make with tomatillos but this recipe is the one I have made over and over again for many years.

I just returned from Mexico relaxing with my hubby and my son and his wife. We ate, drank, relaxed in the sun, swam in the ocean and ate again!! One of the items I had the opportunity to try was their green salsa which prompted me to post my recipe so everyone could enjoy the best green salsa ever. It's bright and fresh and the avocados add a slightly creamy texture that takes this salsa over the top!!!

I serve this with chips, over tamales, enchiladas, grilled chicken, in recipes that call for green salsa, with scrambled eggs...basically anywhere you want some tangy creamy deliciousness.


  • 12 tomatillos, husks removed and washed off with water

  • 1 medium sized onion cut into 8ths

  • 10 cloves are garlic, peeled

  • 1 jalapeno, seeded and cut in half (feel free to use more if you like it spicy)

  • 3 avocados, peeled and seeded

  • 1 cup cilantro roughly chopped

  • 3 Tablespoons lime juice (fresh preferred)

  • Salt and pepper to taste


  • Place a large skillet on the stove over medium high heat until it’s hot.

  • Place the tomatillos, onion, garlic, jalapeno in the dry, hot skillet and cook the vegetables until they are slightly charred and blackened on all sides.

  • Pulse the vegetables in a food processor until chunky.

  • Add the avocados, cilantro and lime juice and pulse again until smooth consistency.

  • Season with salt and pepper and pulse again.

  • Refrigerate for a couple of hours to allow the flavors to marry.

  • Keeps in the refrigerator for 1 week.


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