Photo: Johnny Miller; Styling: Erin Swift Photo by: Photo: Johnny Miller; Styling: Erin Swift

Avocado Salsa Verde

Made with fresh tomatillos, serrano pepper, cilantro, and avocado,  Avocado Salsa Verde will be a hands-down favorite with party-goers. Serve Avocado Salsa Verde with your favorite chips or with our Beef Empanadas.

This recipe goes with Beef Empanadas

Coastal Living MAY 2013

  • Yield: Makes 3 cups


  • 1 to 1 1/4 pounds tomatillos (about 10)
  • 1/4 sweet onion, chopped
  • 2 garlic cloves
  • 1 serrano pepper or jalapeño pepper, seeded and chopped
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 avocado, chopped
  • 1 1/2 teaspoons kosher salt


1. Peel husks from tomatillos, and rinse with cool water until they no longer feel sticky. Cut into chunks, and place in a food processor.

2. Add onion, garlic, and serrano pepper; process until mixture is very finely chopped. Add cilantro and lime juice; process until finely chopped. Add avocado and salt; pulse until blended.


Go to full version of

Avocado Salsa Verde recipe