Avocado and Tomatillo Salsa – Recipe
Avocado-Tomatillo Salsa
Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission District of San Francisco and inevitably eat at one of the great neighborhood taquerias. Many of them keep little jars of an avocado-based salsa on the tables, to add a little creamy drizzle on your taco or burrito, or just for dipping tortilla chips. This is my version of that sauce, which I like a little bit thicker and amped up with some heat and spice.
I used these gigantic Reed avocados from ChefShop.com. They are easily twice the size of a regular Hass avocado, and smooth, buttery and sweet. You can of course make the recipe with Hass avocados, but if you have the opportunity to try the Reeds, I think you’ll love them. Peter and Bonnie Herman grow them down in California on enormous old trees, and they are something very special.
And yes, by the way, my links to ChefShop are affiliate links. I’m proud to promote what Tim & Eliza are doing: bringing incredible ingredients to cooks and supporting small farmers and artisanal producers. While you are at it, you should sign up for the ChefShop.com newsletter. They are always packed with fascinating information and products you can’t find anywhere else.
The dry-roasting method for preparing the tomatillo, jalapeno, garlic, and shallot is very traditional in Mexican cuisine. It takes some of the harsh edge off of the raw flavors while introducing more complexity and sweetness. The garlic I used is also from ChefShop – a nice hardneck variety grown on Whidbey Island, not far from Seattle. You may also be able to find hardneck garlic at your local farmer’s market. The flavors are better than the softneck varieties that are typically grown in China and imported to the US.
Jalapenos vary widely in their heat level, so be sure and taste before committing on how much to use.
Avocado and Tomatillo Salsa
Vegetarian, vegan, and gluten-free
- 2 large, 3 medium, or 6 small tomatillos, husked
- 4 cloves garlic, skin on
- 1 jalapeno pepper (more or less, depending on preference and heat level)
- 1 shallot, peeled
- 1/2 Reed avocado or 1 Hass avocado, pitted and scooped
- Juice of 2 limes
- 1 bunch cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Put a small skillet over medium high heat. Without using any oil, add the tomatillos, garlic, jalapeno and shallot and dry roast, turning occasionally, until there are many black spots on the vegetables, about 5 minutes.
- Put the tomatillos and shallot in your blender jar. Peel the garlic and add it to the blender. Halve, seed, and stem the jalapeno and add it to the blender.
- Add the avocado, lime juice, cilantro, cumin, and salt. Process on high speed until smooth. Taste and adjust seasoning – it may need more lime juice or salt. If it needs more heat, judiciously add cayenne or any chili powder you prefer.
I just started making tomatillo sauce and now we’re adding avocados?! My life is complete. I like the dry roasting method too. My recipe was different so I’m looking forward to trying this out.
I’ve never cooked avocado. The only way I used it before was adding it to my salads. I’m sure it’s delicious. I’ll try it. Thanks!
The Mission does have the best taquerias in the entire state, doesn’t it? 🙂 This salsa sounds wonderful!
The Mission does seem to be the best in the Bay Area, but noboby north of San Diego can make great mexican food (sorry LA).
Hi Michael! How timely is it that I open my reader and see this delicious recipe while trying to locate your arroz verde recipe. I’ve been a silent observer of the blog for a few months, but have been keeping up with all your cool news – and I *finally* just ordered your book. Loved the chaat post (rice crackers! brilliance!)
This salsa would be perfect for my eggplants (come see it), mmm, I can taste it! Or I can eat this salsa with a spoon, really: love avocado in salsa! Thanks for the great resource ChefShop.
My most favorite Mexican food cart in Portland has an avocado tomatillo salsa that is absolutely worthy of drinking straight from bottle. I’m excited to make it at home!
What food cart might that be Michelle? I don’t get to food carts much, as I don’t live in the city, but would love a recommendation!
I’ve done something similar to this quite a few times, and it’s wonderful and easy. I typically use the broiler. I even cut the limes in half and broil them before juicing. It’s also great with a poblano tossed into the mix.
I don’t usually use garlic though. I’ll have to try that next time!
Wow we really like the look of this one. We’re going to try it tomorrow.
Thanks
Michael, this looks delicious. I love the avocado salsa at the local taquerias, but since many of them include dairy, I usually have to avoid them. Not this time! 🙂
how long does this salsa last in once it’s made
I would say it would only be at its best for a day or so, but it should be safe to eat for 3 or 4 days in the refrigerator.
Very good! Thank you so much 😀
This was amazing! I made it tonight to serve over arepas with beans and pico. I broiled the veggies and added the juice from just one lime, but those were the only changes I made, and the end result was delicious! Thank you!