Tomatillo & Avocado Salsa
Prep time
Total time
Inspired by Alejandro Gutierrez
  • 10 tomatillos, papery husks removed, rinsed and halved
  • 1 serrano chile, seeds and veins removed, roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • 3 avocados, peeled and diced
  • 1 tablespoon olive oil
  • 1 habenero, seeds removed and diced
  • 1 lime
  • 1 bunch cilantro
  • kosher salt
  • freshly ground black pepper
  1. Place ⅓ of the tomatillos in a blender and pulse 2-3 times until tomatillos are roughly chopped. Do not over blend - you want them to retain some texture. Add another ⅓ of the tomatillos and repeat. Add the rest of the tomatillos, serrano chile, garlic, 1 avocado and the olive oil. Pulse until combined, but still chunky, scraping the sides of the blended, if necessary.
  2. Pour the tomatillo-avocado mixture into a large bowl. Gently stir in the habenero, remaining two avocados, lime juice and cilantro. Season with salt and pepper to taste. If not serving immediately, cover with plastic wrap (put the plastic directly on top of the salsa to prevent the avocados from turning brown) and refrigerate. Let it sit at room temperature for 10-15 minutes before serving.
  3. *Note - the heat from the serrano and habenero chiles will get stronger over time so this salsa will get spicier the longer it sits.
Recipe by The Krave at