Café Azul Tomatillo-Avocado Salsa

Double up the green in this salsa recipe with tomatillos and creamy avocado. According to chef Claire Archibald, Portlanders travel across town for this sprightly green dish.


Makes about 2 1/2 cups


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1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice


1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.

2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.

Note: Nutritional analysis per tablespoon.

Created date

February 2005

Nutritional Information

Calories 13
Caloriesfromfat 69 %
Protein 0.2 g
Fat 1 g
Satfat 0.1 g
Carbohydrate 0.9 g
Fiber 0.2 g
Sodium 0.8 mg
Cholesterol 0.0 mg