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Home » Recipes » Sauces » Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce

by Mike Hultquist · Jul 29, 2016 · 16 Comments · Jump to Recipe

A recipe for the green sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa.

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce - Recipe

Salsa Verde Recipe with Avocado and Tomatillo

Recently I posted a Salsa Roja Recipe (Mexican Red Table Sauce), so it is only natural that I follow up with the GREEN version of that recipe.

It isn't really the same as the red, but they're synonymous because you'll typically find them side by side in your local Mexican restaurant, either in large squeeze bottles or served in small bowls so you can scoop them out with a spoon to pour over your burritos, tacos, or whatever else you're ordering.

The way it works for me is to have each sauce next to me while I chow on my chicken tacos. First I squeeze a bit of salsa roja onto the taco, take a bite, then pour a bit of salsa verde onto the taco, take another bite. Alternate. Sometimes I add BOTH to the taco for a combination bite.

Talk about heaven!

I just have to fight Patty for the sauces because she does the same thing. Good thing we're good at sharing.

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce - Recipe

However! Like any sauce recipe, you will find variation. Every Mexican place makes this slightly differently.

A particular Tex-Mex place we visited in Florida has a jalapeno-heavy version that is seriously STELLAR, though I dialed this back and focused on the other ingredients. It is a bit more traditional in this sense.

I've spoken with a few Mexican restauranteurs and they're divided on the use of avocado in their green table sauce.

I like it with or without, but included avocado here because I wanted a bit of a creamy texture, and the flavor is outstanding.

The ingredient list is small. Like any good recipe, you don't need a lot of ingredients when the ingredients SERIOUSLY ROCK. We're talking tomatillos, avocado, peppers, onion, garlic, cilantro, lime juice and salt.

Go with serrano peppers for this if you want a spicier version.

If you're looking for milder, use jalapeno peppers. Core out the pepper innards to tame the heat further. Here's a look at some of the ingredients. Don't they look pretty?

They're screaming at me. "Eat me now! We want to be salsa verde!" I shall oblige.

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce - Recipe

Serving

As with the salsa roja, this salsa verde will go with just about anything. Not kidding about this. It's an ideal taco sauce, but spoon it over burritos, enchiladas, nachos, tostada, tortas, whatever you like.

You can also serve it as a salsa in a bowl alongside some salted tortilla chips and guacamole. Make this version at home and keep it in the fridge for use anytime.

No need to leave the house! It should last about a week or so, if it makes it that long. It never does in our house. I can't stop eating it!

Enjoy!

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce - Recipe

Patty's Perspective

Any recipe with tomatillos is my absolute favorite, and my typical GO-TO in any Mexican restaurant. However, the level of heat is also very important to me, and verde sauces tend to be the milder sauce between red or green.

So, I often end up mixing the red and green sauces for huge punches of flavor and heat. Mike's version, though, has a nice heat with the serranos. We seriously judge Mexican restaurants based on the sauces. Secret's in the sauce! This one is right up there!

Try These Other Popular Salsa Recipes

  • Salsa Verde
  • Salsa Roja
  • Habanero Salsa
  • Fresh Ghost Pepper Salsa

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce Recipe
Print

Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce Recipe

A recipe for the green sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa.
Save Recipe Saved!
Course: Side Dish
Cuisine: Mexican
Keyword: green tomatoes, jalapeno
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Calories: 83kcal
Author: Mike Hultquist
Servings: 4 people
Tap or hover to scale
4.80 from 5 votes
Leave a Review

Ingredients

Ingredients

  • 1 pound tomatillos husks removed and roughly chopped
  • ½ avocado
  • 3 serrano peppers chopped – use jalapeno peppers for a milder salsa
  • ¼ medium white onion chopped
  • 2 cloves garlic chopped
  • Juice from half a lime
  • ¼ cup chopped cilantro
  • Salt to taste

Instructions

Cooking Directions

  • Add all ingredients to a food processor. Process until smooth.
  • Adjust for salt.
  • If you prefer a thinner sauce that you can place into a bottle, thin slightly with water.
  • Refrigerate until ready to use. Enjoy!

Nutrition Information

Calories: 83kcal   Carbohydrates: 10g   Protein: 1g   Fat: 4g   Sodium: 4mg   Potassium: 449mg   Fiber: 4g   Sugar: 5g   Vitamin A: 275IU   Vitamin C: 19.1mg   Calcium: 14mg   Iron: 0.8mg
Avocado-Tomatillo Salsa Verde - Mexican Green Table Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Sasha Frugone says

    June 14, 2023 at 4:26 pm

    does peeled mean dropping into hot water and removing the skin?

    There is a typo

    If you prefer a thinner sauce that you can place intoa bottle, thin slightly with water.

    into a

    Reply
    • Mike Hultquist says

      June 15, 2023 at 6:12 am

      Sasha, I actually made an update to this recipe. You do not need to peel the tomatillos. Just remove the husks and rinse them down. Enjoy.

      Reply
  2. Jimbo Portman says

    March 04, 2023 at 2:29 pm

    5 stars
    I grew up in Texas. Had similar recipes. I used this but I smoked almost all ingredients. This was awesome. Thank you.we traditionally make red salsa. We really like a green variation.

    Reply
    • Mike Hultquist says

      March 05, 2023 at 12:54 pm

      I love the addition of the smoke, Jimbo. Nice!

      Reply
  3. Maurits says

    October 31, 2022 at 4:40 am

    4 stars
    Hey,

    I've a question. How long would this last in the fridge?

    Reply
    • Mike Hultquist says

      October 31, 2022 at 6:44 am

      This should last 3-5 days in the fridge.

      Reply
  4. Jennifer says

    February 11, 2022 at 10:18 am

    5 stars
    Thank you! Made this today, and I did use roasted veg and it tastes phenomenal! Love the addition of avocado - thanks so much for sharing.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 11, 2022 at 1:20 pm

      Awesomeness! Glad you liked it, Jennifer! Thanks for sharing. =)

      Reply
  5. Walt says

    September 01, 2020 at 6:51 pm

    You don't roast the tomatillo first?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2020 at 5:50 am

      Not with this particular recipe. You can try my Salsa Verde recipe for a version like that, but this one has a fresher flavor. I hope you enjoy it. https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/salsa-verde/

      Reply
  6. Sarah says

    May 23, 2019 at 3:03 am

    5 stars
    I couldn't stop eating this! Made it when I found tomatillos at the grocery store (sadly a rarity where I live) and I ate the whole thing in 2 or 3 days! Perfect.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 23, 2019 at 7:12 am

      Awesome, Sarah, thanks! Glad you enjoyed it. Sounds like it is time for another batch!

      Reply
  7. Amy says

    October 07, 2018 at 11:55 am

    Do you think you can can this? I've never canned anything with avocado. Thanks looks so yummy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 07, 2018 at 1:07 pm

      I'm not sure, Amy. I'm pretty sure you can pressure can it, but if using the water bath method, you'd need to make sure the ph is 4.0 or below.

      Reply
  8. SHERI VAN ALLEN says

    September 18, 2018 at 12:07 pm

    5 stars
    I made this today and was delicious. I used Jalapenos instead of the Serrano chili. I'll be taking this salsa to my next potluck!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2018 at 1:17 pm

      Outstanding! Glad you loved it!

      Reply

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