Have a basket of tomatillos that need to be used? Love salsa and want to mix it up? Read on for a totally tangy and creamy tomatillo avocado salsa. Its gluten-free and vegan too!

Tomatillo-Avocado-Salsa

It is pretty much guaranteed to be a lively conversation in the EatingWell Test kitchen when someone asks for cooking advice. Like they need help figuring out what to cook for dinner or to serve at a party. Or they need inspiration for how to use a certain ingredient. This time, I was that someone, and the ingredient in question was two pounds of gorgeous organic tomatillos sitting on my kitchen counter. I had gotten them from the CSA, and had been mooning over them for a few weeks.

tomatillos

 

Well, help I got! It was exactly what I needed. Let’s just say there were plenty of delicious sounding ideas. It was hard to choose just one.

tomatillo-avocado-salsa

The Deputy Editor of Food, aka my sister Jessie, mentioned that she likes to use them in salsa with an avocado to make it creamy. I knew that’s what I wanted to do. By my drive home that evening I was fully craving Crockpot Shredded Chicken Tacos with crunchy cilantro-laced coleslaw and tangy, creamy tomatillo avocado salsa spooned on top.

Print

tomatillo avocado salsa

  • Prep Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 cups 1x

Scale

Ingredients

  • 2 pounds tomatillos, husked
  • 1 large jalapeno, stem removed
  • 1 tablespoon canola oil
  • 1 ¼ teaspoon salt, divided
  • 1 bunch cilantro, stems cut off, about 3 cups
  • 1 ripe avocado, pitted and flesh scooped out
  • 1 clove garlic, chopped

Instructions

  1. Preheat oven to 450 degrees. Fill a large bowl with warm soapy water. Add tomatillos and agitate and rub away any sticky film on their skin. Drain and rinse thoroughly. Blot dry with a clean towel.
  2. Toss tomatillos, jalapeno, canola and ¾ teaspoon salt in a large roasting pan. Roast until the tomatoes are soft and starting to burst open, 20 to 25 minutes. Scrape tomatillos and juice into blender. Add cilantro, avocado, garlic and the remaining ½ teaspoon salt. Puree until smooth. Alternatively, if blender is too small, puree in two batches mixing together the two batches in a bowl. Chill before serving.

Notes

Have a basket of tomatillos that need to be used? Love salsa and want to mix it up? Read on for a totally tangy and creamy tomatillo avocado salsa. Its gluten-free and vegan too!


Nutrition

  • Calories: 42
  • Sugar: 2 g
  • Sodium: 90 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 1 g