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Tomatillo and Avocado Salsa

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If you like guacamole, you are going to love this tomatillo and avocado salsa.

This tomatillo and avocado salsa is one of my favorites! You can make it mild or add extra chilies if you want to turn that zing into a zap.

If you are planning a Mexican food feast, this tomatillo and avocado salsa simply has to be on the table. Try it with any of these delicious street food tacos or use it as a condiment for a good steak. It’s also amazing as a dip for corn chips.

tomatillo and avocado salsa

About this tomatillo and avocado salsa.

Tomatillo and avocado salsa, also known as salsa verde with avocado, is a delicious and vibrant Mexican condiment that combines the tartness of tomatillos with the creamy texture of avocados.

This is a roasted version of the popular recipe. You could also prepare and blend all of the ingredients from raw but personally, I feel the roasting gives the salsa a deeper and much better flavor. 

How do you prepare salsa verde with avocado?

  1. Roast the Tomatillos, Garlic and Chilies:
    • Remove the husks and wash the tomatillos well. Then place them on a baking sheet with the garlic and chilies. You can roast them under a broiler or on a hot skillet until they are slightly charred on all sides. This enhances their flavor.
  2. Prepare the Salsa Base:
    • In a blender or food processor, combine the roasted tomatillos, diced avocados, chopped cilantro, diced red onion, minced garlic, chili peppers and lime juice.
  3. Blend Until Smooth:
    • Blend the ingredients until you achieve a smooth and well-incorporated salsa. You can adjust the consistency by adding more lime juice or a bit of water if needed.
  4. Season to Taste:
    • Add salt and pepper to taste. Adjust the lime juice and salt until you achieve the desired balance of flavors.
  5. Chill and Serve:
    • Transfer the salsa to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This salsa is best served chilled.
  6. Optional Additions:
    • Customize your salsa by adding other ingredients like diced tomatoes, extra cilantro (coriander), and/or a pinch of cumin for additional flavor complexity.

How do you choose the best tomatillos for this salsa?

When selecting tomatillos for tomatillo and avocado salsa, there are a few key factors to consider to ensure you pick the best ones. Here’s a guide to help you choose ripe and flavorful tomatillos:

  1. Color and Texture:
    • Look for tomatillos that have a bright green color. The fruit should be firm to the touch and free of any soft spots or wrinkles. Avoid tomatillos that are yellow or have a sticky residue on the husk, as this may indicate overripeness.
  2. Size and Shape:
    • Choose tomatillos that are medium to large in size, depending on your recipe needs. They should be plump and well-filled, indicating a good amount of flesh inside. Avoid extremely small or shriveled tomatillos.
  3. Husk Condition:
    • The husk of the tomatillo is a key indicator of freshness. It should be tight-fitting and free of tears or blemishes. A loose or partially opened husk may suggest that the tomatillo is overripe or past its prime.
  4. Firmness:
    • Gently squeeze the tomatillo to check for firmness. It should yield slightly to pressure, but not feel mushy. Overly soft tomatillos may be overripe and not ideal for salsa verde.
  5. Sticky Residue:
    • While a slight stickiness on the husk is normal, an excessive sticky residue may be a sign of overripeness. Choose tomatillos with a moderate stickiness, which is a natural part of their protective coating.
  6. Consistent Size:
    • If you’re buying tomatillos in a batch, try to select ones that are relatively consistent in size. This ensures even cooking if you’re roasting or boiling them for salsa verde.
  7. Seasonal Considerations:
    • Tomatillos are typically in season during late summer and early fall. During this time, you are more likely to find ripe and flavorful tomatillos.

Remember that tomatillos are often used when they are still green and firm, unlike tomatoes that are generally ripe when they turn red. The tomatillo’s natural tartness is a key component of salsa verde, so choosing fresh and vibrant tomatillos will contribute to the overall flavor of your salsa.

How do you choose the best avocados for this Salsa?

Selecting the right avocados is crucial for making delicious salsa. Here are some tips on how to choose the best avocados for tomatillo and avocado salsa:

  1. Color:
    • Look for avocados with dark green to almost black skin. The color may vary depending on the avocado variety, but avoid avocados with a light green or yellowish tint unless you plan to ripen them at home.
  2. Firmness:
    • Gently squeeze the avocado to assess its firmness. Choose avocados that yield slightly to gentle pressure but are not too soft. If the avocado feels mushy, it may be overripe. If it feels hard, it needs more time to ripen.

How long will this salsa keep in the fridge?

You can keep tomatillo and avocado salsa, covered in the fridge for at least three days. During this time, it might darken some because of the avocado. If this happens, the salsa is still fine. Just whisk it with a fork and the salsa should brighten up some.

One good tip is to keep the pits when you prepare the avocados. Stick them in the salsa and this will help slow any natural darkening that could occur. 

Can you freeze tomatillo and avocado salsa?

No. Like many salsas, you should serve this salsa within a couple of days of preparing it. 

Step by step photographs

Ingredients for tomatillo and avocado salsa.

Get all of your ingredients together before you start. You don’t want to forget anything but if you do, just go back and add it to the finished salsa.

The tomatillos, chilies and garlic on a backing tray, ready for roasting.

Place the tomatillos, chilies and garlic (unskinned) on a baking tray.

The roasted tomatillos, chilies and garlic on a baking tray.

Roast under your broiler (grill) for about 7 minutes to char and then turn everything over to roast for a further 7 minutes. Set aside and allow to cool.

Sliced avocado and toasted garlic

Slice the avocados in half and remove the flesh from the skins. Remove the skins from the garlic.

Removing the skins from the chilies.

This is optional but for a smoother salsa, remove the charred skins from the chilies.

Blending the avocados, cilantro (coriander) and garlic.

Blend the avocados, garlic and cilantro (coriander) into a smooth , guacamole-like paste. You can add a little water if needed.

Blending the tomatillo and avocado salsa.

Add the tomatillos, chilies and lime juice and blend until smooth. Season with salt to taste and add more lime juice if you like.

Tomatillo and avocado salsa with corn chips.

Enjoy! This tomatillo and avocado salsa is great with corn chips or as a salsa for tacos.

Who doesn’t love a good salsa? You might like to try some of these too!

Pico de Gallo
Tomato and Tomatillo Salsa
Jalapeño Hot Sauce
Habanero Hot Sauce
Serrano Hot Sauce
Pineapple Salsa
Refried Beans – Not a salsa but so good with corn chips!

You might also like to try Mexican Pickled Carrots which are delicious with any Mexican meal. 

Have you tried this tomatillo and avocado salsa recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you. 

Yield: 10

Tomatillo and Avocado Salsa

tomatillo and avocado salsa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 10 tomatillos
  • 3 avocados
  • 3 garlic cloves, left in the skin
  • 2 Serrano chilies
  • 1 jalapeño chili
  • 1 small handful of cilantro (coriander)
  • Juice of one lime
  • Salt to taste


  1. Peel the husks off of the tomatillos and wash the tomatillos well under cold water. Place the tomatillos, garlic, and chilies on a foil-lined baking tray and then place it under a hot grill (broiler) for 7 minutes. Turn everything and place under the grill (broiler) for an additional 7 minutes or so or until charred.
  2. Take out of the oven and allow to cool slightly. Then remove the charred skin from the chilies and garlic. It is easier to peel the chilies if you wrap them tightly in a plastic freezer or sandwich bag while still hot for about 10 minutes.
  3. Place the garlic, chilies and tomatillos in a blender. Slice the avocados in half and remove the pit. Then scoop out all the meat from the avocados and discard the skin. Retain at least on of the pits if you are not going to be serving this dip immediately.
  4. Add the avocado, lime juice and cilantro (coriander) to the other ingredients in the blender and blend until smooth.
  5. Pour it all into a serving bowl and season with salt to taste. You might also like to adjust the tartness of the salsa by adding a little more lime juice.
  6. Place in the fridge for 30 minutes before serving for best results. If storing longer, place one or two of the avocado pits in the salsa. This will stop it from discolouring. Wrap tightly with clingfilm.
  7. If you find that the salsa has discoloured while sitting in the fridge, this is natural. Just whisk it a little with a fork and that bright green colour will return.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 261mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 5g

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