• Tomatillo-Avocado Salsa


Flavors of the Yucatan

By Andrew Zimmern

This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper slices, jicama and radishes. It’s also a nice addition to any grilled or roasted meat, poultry or seafood.

Tomatillo-Avocado Salsa

Servings: makes 2 cups

Total: 20 minutes


  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 cup onion, minced very fine
  • 2 serrano chiles, deseeded, minced very fine
  • 3 tablespoons fresh chopped cilantro leaves
  • 1 ripe avocado
  • 2 tablespoons fresh lime juice
  • Tortilla chips, jicama, red pepper and radish, to serve


Remove the husk from the tomatillos and rinse. Cut into quarters.

Combine the garlic, salt, onion, Serrano chiles and cilantro in a food processor. Pulse to combine (do not over puree). Reserve.

Halve the avocado, remove and discard pit and scoop out the flesh. Discard skin. Using a fork, mash the avocado into the sauce with the lime juice. Season with additional salt if need be and serve.

Photograph by Madeleine Hill.

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