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Recipe Summary

Yield: Makes about 3 cups

Ingredients

Ingredient Checklist

1 poblano chile

1 pound tomatillos (about 16), husks removed, rinsed and cut in quarters

1 small white onion, coarsely chopped

2 tablespoons coarsely chopped fresh cilantro leaves

Coarse salt

1 avocado, peeled and cut into 1/3-inch dice

Gallery

Recipe Summary

Yield: Makes about 3 cups

Recipe Summary

Yield: Makes about 3 cups

Recipe Summary

Yield: Makes about 3 cups

Yield: Makes about 3 cups

Makes about 3 cups

Ingredients

Ingredients

  • 1 poblano chile
  • 1 pound tomatillos (about 16), husks removed, rinsed and cut in quarters
  • 1 small white onion, coarsely chopped
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • Coarse salt
  • 1 avocado, peeled and cut into 1/3-inch dice

Directions

Grill poblano directly on gas flame or on a grill pan until blackened, turning frequently, 12 to 15 minutes. Transfer to a paper towel; let cool. Peel, seed, and remove stem; set aside.

In the bowl of a food processor fitted with the metal blade, combine tomatillos, onion, poblano, cilantro, and salt. Pulse until coarsely chopped, about 30 seconds. Can be made ahead up to this point and stored refrigerated for up to 3 days.

Transfer to a medium bowl. Stir in avocado. Taste and adjust for seasoning. Serve immediately.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Tomatillo Avocado Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Tomatillo Avocado Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest