Mexican Avocado Tomatillo Spicy Salsa
This Mexican Avocado Tomatillo Spicy Salsa is a vibrant and creamy blend of fresh ingredients that packs a punch of flavor. With the tanginess of cooked tomatillos, the richness of ripe avocado, and a kick from serrano or jalapeño peppers, this salsa is the perfect balance of spicy and creamy.
It’s quick and easy to make, and it pairs wonderfully with tortilla chips, tacos, or as a topping for grilled meats and vegetables.
Whether you’re serving it at a party or adding a fresh twist to your favorite dishes, this salsa is sure to be a crowd-pleaser!
Mexican Avocado Tomatillo Spicy Salsa
Ingredients:
5 tomatillos, husked and rinsed
1 ripe avocado
1-2 serrano or jalapeño peppers (adjust for heat)
1/4 cup fresh cilantro, chopped
1 garlic clove
1/4 cup onion, chopped
Juice of 1 lime
Salt to taste
Instructions:
Cook the Tomatillos:
Put the tomatillos in a pot and add enough water to cover them.
Bring to a boil and cook for about 5 minutes, or until the tomatillos become soft.
Drain the water and let them cool for a few moments.
Combine the Ingredients:
In a blender or food processor, add the cooked tomatillos, avocado, serrano or jalapeño peppers, garlic, onion, cilantro, and lime juice.
Process everything until smooth and creamy.
Adjust the Flavor:
Taste the salsa and add salt according to your preference.
If the mixture is too thick, add a little water to reach your desired consistency.
Serve:
Enjoy this delicious avocado tomatillo salsa with tortilla chips, on tacos, or as a topping for grilled meats and veggies.
Notes:
Tomatillo Texture:
Tomatillos can sometimes be a bit tart, especially before they’re cooked. Cooking them softens their tangy flavor and balances the overall taste of the salsa. Be sure to let them cool slightly before blending to avoid over-heating your avocado.
Adjusting Heat:
The level of spiciness depends on the type and quantity of peppers you use. Serrano peppers are a bit hotter than jalapeños, so start with one and add more if you want extra heat. For a milder version, you can remove the seeds from the peppers before adding them.
Avocado Freshness:
Make sure your avocado is ripe, as a firm avocado will make the salsa too chunky and difficult to blend. A ripe avocado will give the salsa its creamy, smooth texture that complements the tomatillos perfectly.
Consistency:
If your salsa turns out too thick, you can thin it out with a small amount of water or extra lime juice to get a smoother, pourable consistency. If it’s too runny, you can add a little more avocado to thicken it up.
Serving Ideas:
This salsa works well not only as a dip for tortilla chips but also as a topping for tacos, grilled chicken, fish, or vegetables. It’s also delicious as an accompaniment to burritos, quesadillas, or grilled meats.
Make Ahead:
This salsa is best served fresh, but it can be stored in the fridge for up to 2 days. To keep the salsa from browning too quickly, cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the salsa before sealing the container.
Cilantro Substitution:
If you’re not a fan of cilantro, you can substitute it with fresh parsley for a different herb flavor. While the flavor will change slightly, it will still be a great addition to the salsa.
Flavor Boosters:
You can add a pinch of cumin or smoked paprika for an extra layer of flavor. These spices will give the salsa a warm, earthy undertone that complements the freshness of the tomatillos and avocado.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 50 | Total Fat: 3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Total Carbohydrates: 7g | Dietary Fiber: 3g | Sugars: 2g | Protein: 1g
Frequently Asked Questions:
Can I make this salsa ahead of time?
Yes, you can make this salsa a few hours ahead of time, but it’s best served fresh for the best flavor and texture.
If you need to store it, cover the surface tightly with plastic wrap to prevent the avocado from browning, then store it in the fridge for up to 2 days.
For a fresher taste, add the lime juice just before serving.
Can I use store-bought tomatillo salsa instead of fresh tomatillos?
While fresh tomatillos provide the best flavor and texture, you can substitute store-bought tomatillo salsa if you’re short on time.
Just be mindful that the store-bought salsa may be more tangy or salty, so adjust the seasonings (like salt and lime) accordingly.
How do I make this salsa spicier?
To increase the heat in this salsa, add more serrano or jalapeño peppers.
You can also leave the seeds in the peppers, as that’s where most of the heat is concentrated.
For an even spicier kick, try adding a small amount of chipotle peppers or a few dashes of your favorite hot sauce.
What can I serve this salsa with?
This salsa is incredibly versatile!
You can serve it with tortilla chips for dipping, drizzle it over tacos, or use it as a topping for grilled chicken, fish, or vegetables.
It’s also great on quesadillas, burritos, or even as a flavorful addition to a salad or bowl.
The creamy, tangy, and spicy combination pairs with just about anything!
Can I freeze this salsa?
While it’s best served fresh, you can freeze the salsa for up to 3 months if necessary.
However, note that the texture may change slightly after freezing due to the avocado.
To freeze, transfer the salsa to an airtight container, leaving a little space for expansion.
Thaw it in the fridge overnight and stir before serving.
How do I know when the tomatillos are cooked properly?
The tomatillos are done when they soften and their skins begin to peel away.
This usually takes about 5 minutes of simmering.
They will become tender, and their color will change from bright green to a slightly duller, olive green.
After cooking, they should be easy to blend and won’t have a tough texture.
What if I don’t want the salsa to be too spicy?
If you prefer a milder salsa, you can start with just one serrano or jalapeño pepper and remove the seeds, as they contain most of the heat.
You can always taste the salsa after blending and add more peppers if you’d like to increase the heat.
For a very mild salsa, you can even omit the peppers entirely.
Can I use a food processor instead of a blender?
Yes, you can use a food processor if you prefer.
Just be sure to pulse the ingredients until the salsa reaches your desired smoothness.
A blender will give you a creamier, more even texture, but a food processor works fine for a chunkier salsa.
Can I use frozen tomatillos instead of fresh ones?
Fresh tomatillos are ideal for this recipe, but if you can’t find them or prefer convenience, frozen tomatillos can be used as a substitute.
Just thaw them before cooking, and they’ll work just as well in the salsa.
Keep in mind that frozen tomatillos may release a bit more water, so you may need to drain them slightly before blending.
How can I adjust the flavor if the salsa is too tangy or too bland?
If your salsa is too tangy, you can balance it out by adding a little more avocado to mellow the flavor.
If it’s too bland, try adding a pinch more salt, lime juice, or cilantro for extra flavor.
Also, tasting as you go is key—add a little extra spice, salt, or lime juice to adjust the balance to your liking.