This Avocado and Tomatillo Salsa is often called Salsa de Guacamole or Guacamole Salsa. The creaminess of the avocados combined with tangy and roasted tomatillos, and the pop of spice from jalapeños and serranos make this salsa irresistible.
A warning—this salsa can be addictive! I first tasted this salsa in my 20’s in Ixtapa, Mexico, and I just had to figure out how to make it myself at home. Fortunately, it is actually a very simple salsa, and tastes so great with tortilla chips or as a topping on brisket flautas, tacos de carnitas, or sopes.
This recipe is in the published Muy Bueno cookbook and now I’m sharing it here on the blog.
What is up with the price of avocados? Seems like avocados are at their all-time high, and sometimes not the best quality. It’s really a gamble to buy avocados lately.
I often make this avocado tomatillo salsa for a party instead of making guacamole, which can be pricey when serving a crowd.
This salsa is great to make this time of year when tomatillos are in peak season. This avocado tomatillo salsa is so flavorful, so addicting, so delicious.
It is great as a dip or as a topping and it makes your avocados go a very long way. All that is needed is two avocados and about 8 tomatillos to make four delicious cups of salsa.
How to make this easy guacamole salsa
The salsa is made by roasting tomatillos, garlic cloves, and serrano and jalapeños. Once roasted, puree with a handful of cilantro, salt, and a couple ripe avocados.
How to store this salsa
The best part is that this salsa does not turn brown like traditional guacamole. The acidity of the tomatillos really preserves the avocados and keeps it staying fresh for up to one week in the refrigerator.
I especially love this salsa when freshly made and served at room temperature.
Love salsa? You may also like these!
Avocado and Tomatillo Salsa
- 8 tomatillos, husks removed, rinsed
- 1 Serrano peppers, stemmed - or up to 2
- 2 jalapeño peppers, stemmed
- 1 unpeeled clove garlic
- 3 avocados, pitted and peeled
- 1 handful cilantro
- 2 cups water
- 1 teaspoon salt
- Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
- Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
- While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
- Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.
Photography by Jenna Sparks