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Tomatillo Salsa with Avocado

A blender half-filled with tomatillo salsa.
Roberto Santibanez

Prep 20 mins
Total 20 mins


  • 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
  • 1/2 cup chopped cilantro
  • 4 fresh serrano or jalapeño chiles coarsely chopped, including seeds, or more to taste
  • 2 tablespoons coarsely chopped white onion
  • 1 large garlic clove peeled
  • 1 teaspoon fine salt or 2 teaspoons kosher salt
  • 1 large or 2 small ripe avocados halved and pitted
  • 1/2 cup water


  • Toss the tomatillos in the blender jar, then add the cilantro, half the chiles, the onion, garlic, and salt. Blend until the salsa is very smooth, at least 1 minute. (It takes a minute or so for the blades of the blender jar to catch chopped raw tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don’t liquefy after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again. The tomatillo seeds will still be visible when the salsa is properly smooth.)
  • Scoop the avocado from its skin into the jar and add the remaining chiles and water. Blend until smooth. Season with additional chile and salt and blend again. This salsa tastes best no more than a few hours after you make it.