Avocado Salsa

By Genevieve Ko

Updated July 20, 2021

Avocado Salsa
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
10 minutes
Rating
4(374)
Comments
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Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don’t have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

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Ingredients

Yield:About 2 cups
  • 8ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
  • ¼cup coarsely chopped white onion
  • ¼cup chopped fresh epazote or cilantro
  • 2jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
  • 1tablespoon fresh lime juice, plus more to taste
  • 1teaspoon kosher salt (Diamond Crystal), plus more to taste
  • 1ripe medium Hass avocado, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

105 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 2 grams protein; 290 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.

  2. Step 2

    Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

Ratings

4 out of 5
374 user ratings
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Comments

terry94705

Maybe this should be called tomatillo salsa. They do overwhelm a single medium avocado. Best to double the avocados.

Herbie

Pro tip - dry roast the tomatillos before!

Chris

As I have been reading through these sauce recipes I have noticed several that require cilantro. Due to genetics that perhaps was a ancestral survival tactic in making sure the lye was rinsed out of lutefisk: cilantro tastes like soap to me (and it smells like stink bugs). I am assuming epazote also has a few aldehydes. (what is also "fun", I am a supertaster). From descriptions of what cilantro is supposed to taste like I would substitute arugula and/or oregano with some lemon.

js41

Delicious as written! Made it with the NYT barbacoa recipe, which I used for tacos.

Rookie

A friend taught me an easy peasy cheat to create something like this. Start with a jar of store bought salsa that you like and add the chopped avocado to it. With the right initial salsa it tastes remarkably good.

BridgetG

Too much tomatillo for sure. Avocado gets lost in this.

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