This Mexican Avocado Tomatillo Spicy Salsa is fresh, vibrant, and full of bold flavor. Creamy avocado blends beautifully with tangy tomatillos and spicy chili heat, making it perfect for tacos, grilled meats, or simply scooped up with tortilla chips.
Ingredients
4 medium tomatillos, husks removed and rinsed
2 ripe avocados, peeled and pitted
1–2 jalapeño peppers, stemmed (seeds removed for less heat)
¼ cup chopped white onion
2 tbsp fresh cilantro, chopped
1 clove garlic
2 tbsp fresh lime juice
½ tsp salt (adjust to taste)
¼ tsp ground cumin (optional)
2–4 tbsp water (to adjust consistency)
Instructions
Prepare the tomatillos
Bring a small pot of water to a boil. Add the tomatillos and cook for 5–7 minutes, until softened and slightly dull green. Drain and let cool slightly.
Blend the salsa
In a blender or food processor, combine the cooked tomatillos, avocados, jalapeño, onion, cilantro, garlic, lime juice, salt, and cumin if using.
Adjust texture and heat
Blend until smooth or slightly chunky, depending on your preference. Add water a little at a time to reach your desired consistency. Taste and adjust salt or lime juice as needed.
Chill and serve
Transfer the salsa to a bowl and refrigerate for 15–30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
✨ Tip: This salsa is best enjoyed fresh. Press plastic wrap directly onto the surface before chilling to help prevent the avocado from browning.
