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Milk Street Recipe
Milk Street Bowtie Tomatillo-Avocado Salsa

Tomatillo-Avocado Salsa

Appears in May-June 2019
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15 minutes

Tomatillo-Avocado Salsa

1½ cups

This smooth, herbal salsa is a nice alternative to tomato-based versions. The tartness of the tomatillos balances the creamy richness of the avocado. We greatly preferred serrano chilies over jalapeños here, as they provided more fruitiness and flavor. Serve with tortilla chips, tacos, quesadillas, enchiladas and fried or scrambled eggs.

Don't forget to seed the serrano chilies. This salsa is meant to be creamy and cooling, not sharp and spicy. Also, be sure to roughly chop the chilies before adding them to the processor so they break down easily.

cups

15 minutes

3 medium tomatillos (about 6 ounces), husked, cored and halved
1/4 cup lightly packed fresh cilantro
3 scallions, roughly chopped
2 serrano chilies, stemmed, seeded and roughly chopped
1 medium garlic clove, smashed and peeled
1 tablespoon grapeseed or other neutral oil
Kosher salt
1 ripe avocado, halved, pitted, peeled and roughly chopped
2 teaspoons lime juice
Ingredients
  • 3

    medium tomatillos (about 6 ounces), husked, cored and halved

  • ¼

    cup lightly packed fresh cilantro

  • 3

    scallions, roughly chopped

  • 2

    serrano chilies, stemmed, seeded and roughly chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt

  • 1

    ripe avocado, halved, pitted, peeled and roughly chopped

  • 2

    teaspoons lime juice

Directions
Reviews
Luba B.

Easy to make. Super tasty! Family’s favourite! Thank you so much for making my life better!

RAYMOND/LINDA M.

The WOW factor strikes again ... thank you Milk Street, easy-peasy to make and it is what you said it would be: "....creamy and cooling, not sharp and spicy." Your words describe it the BEST!!

Marileen H.

How long will
It last in the fridge

Janelle C.

Hi Marileen,

It should last you a couple of days up to a week, however, the color may darken as the avocados continue to oxidize.

Best,
The Milk Street Team

Jennifer W.

This is unexpectedly one of the best salsas I've ever had. I say "unexpectedly" because, when I first saw the recipe, I didn't understand how all these acidic, bitter ingredients would come together to make a tasty salsa. But the avocados are EVERYTHING. They mellow out the bitterness and add a wonderful creaminess to the salsa. This salsa has become a staple on Mexican nights, and pairs perfectly with the Milk Street Carnitas and pickled onion recipes.

Duncan M.

I love this recipe! A little variation I've done is broil the scallions, garlic, peppers and tomatillos before blending, which adds a wonderful smokiness.

Mary S.

This is always a crowd pleaser. I've lost count how many times I've made this recipe, but it's a staple when we entertain. I make a mean guacamole, but this is less work and easy to make ahead.