This is by no means a new recipe. I have been preparing this recipe for at least 30 years! Wow! Lol! I decided that it really needed to have its own space and post. I share this salsa with friends all the time. For many years, my friends referred to it as ‘The Green Sauce”. So, to this day, we still call it that. It’s just easy for my friends to remember how to ask for it, lol!
VIDEO LINK
https://animoto.com/play/naoYVsCkQFVjXkA81SuDCQ
The video recipes will vary slightly from the posted recipe, but all of the ingredients are pretty much the same. It can be prepared with all raw ingredients or cooked ingredients.
If you want it extra creamy, leave the tomatillos out
The picture right above is the Avocado Salsa with no tomatillos. It’s extra creamy and loaded with avocado cilantro flavor! I love both versions!
Always a crowd pleaser, unless you have something against green food! Lol!
This recipe is always the hit of the party when I prepare it for friends and family. I often prepare it with all fresh ingredients when pairing it with homemade chips. My Mom would prepare a cooked version as well that was awesome with shredded beef taquitos. Go to the end of the blog post to find the link for the Taquitos recipe.
And yet, another slight variation on how you can serve the tomatillo avocado salsa for a taco party!
VIDEO LINK
https://animoto.com/play/42raczbJ63wwwD52uJ4VsA
Tips~ For a Taqueria Style Avocado Salsa, poach the tomatillos, chiles and onions until soft, about 10 minutes. Let cool, then blend as directed with remaining ingredients. This truly yields an extra creamy salsa!
My absolute favorite way to enjoy this salsa is on Taquitos/Flautas! https://pinaenlacocina.com/beef-flautas-taquitos/
Mexican Food Is Delicious! Then The Garnish!
Tomatillo Avocado Salsa
Ingredients
Ingredients
- 6 large tomatillos peeled, washed and roughly chopped
- 2 to 3 serranos roughly chopped
- 1/4 of a white onion chopped
- 2 large avocados
- Generous handful of washed cilantro
- Juice of 1 large lime
- Salt to taste
Instructions
Directions
- For Tomatillo Avocado Salsa, combine all of the ingredients in the blender and blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending.
- For Avocado Salsa, you will use all the same ingredients, minus the tomatillos. You will also add 1 cup of cold water. This one comes out extra creamy!!
Notes
Click onto the picture above to see full recipe on how to prepare Beef Flautas/Taquitos on site!
Reader Interactions
Comments
Trackbacks
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[…] Tomatillo Avocado Salsa-The Green Sauce! […]
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[…] And to make this nopalitos quesadilla perfect, some Avocado Salsa!!!!! https://pinaenlacocina.com/tomatillo-avocado-salsa-the-green-sauce/ […]
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[…] Most times when we think of a fresh salsa, we immediately think of pico de gallo(salsa mexicana). But there a re a few blended salsa’s that are quite delicious, like this fresh jalapeño salsa. You can add a few fresh tomatillos, susbstitute with chile serrano and even add avocado! The Green Sauce!! https://pinaenlacocina.com/tomatillo-avocado-salsa-the-green-sauce/ […]
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It looks wonderful. I been meaning to stop by in forever so today I finally made it. I get the emails and all your recipes sound and look great. Thank you for sharing them with love Janice
Janice, thanks for stopping by!
Hi, can this be prepared ahead? I know avocados will usually Brown but I thought maybe mixed into this it could stay a day or two in the fridge. Thanks!
Josh, I prepare this salsa all the time and keep it in my refrigerator. I place some plastic wrap directly onto the salsa to keep all the air out, then cover it with an airtight lid. You could even freeze it for a couple of weeks!
Hi! I make a similar salsa, and stopped by the farmers market and I’m loaded with tomatillos and was planning on making some today. Thought I’d look about to see variations of this recipe for mixing it up a bit. I have always blanched the tomatillos before blending. Is that a step that can be omitted completely? Or is that just 2 completely different styles? I think I will try your way to compare. I had always been taught to at least cook them a little, like they are potatoes or something and you wouldn’t want them raw, you have me curious now! Thanks for the recipe!
Stacey, I have prepared it both ways for many years. Most times when I am sharing it for a party with chips, I always just blend all 0 he ingredients raw. If I want it for tacos, I prepare the cooked version. Both versions last about the same amount of days. The cooke version is creamier. It was the first blended salsa I learned from my Mom.
So yummy! I used store bought tomatillo salsa because I didn’t have time to make it and it was STILL yummy. Thank you
The “green sauce” as my friends lovingly called it so many years ago. The best!
Love all your recipes so easy to make with the step by step pics…remind me of my childhood
Thank you Ramona! I really appreciate your feedback! I try to write the recipes as easily as possible.
Hello! For the tomatillo avocado salsa , it mentions to use 2-3 serranos. What if you don’t want it spicy? Because my stomach doesn’t like spiciness lol. Is there anyway I can just put 1 in or will it not taste as good?
Hello! For the avocado tomatillo salsa, can I use 1 Serrano pepper? My stomach doesn’t like spicy food, but can handle semi mild heat. Is there anyway it’ll affect the taste of the recipe if I don’t put any in or just 1?
This salsa was amazing. Thank you for a great recipe!
Thank you Anne! Definitely one of my top three favorites!