Avocado & Tomatillo Salsa Verde

A Jerry James Stone Recipe


Appetizer, Condiment, Green


  • 2 pounds tomatillos
  • 2 avocados
  • ½ small red onion
  • 2 garlic cloves
  • 1 lime
  • 2 serrano peppers
  • ¼ cup chopped cilantro
  • 1 teaspoon sea salt
Jump to instructions
Prep Time 10 minutes
Total Time 10 minutes


  • First thing is to prep the tomatillos. To do that, remove the foreskin, er husk, and completely detach it from the fruit. You’ll notice the tomatillo is a bit tacky, so you’ll have to wash it well. I recommend a vegetable wash. When buying tomatillos, choose smaller ones as they will be sweeter and more flavorful. The husk or as I like to call it, the foreskin, indicates how fresh the tomatillo is. It should be greenish-brown, tight, and not shriveled or dried out. And the tomatillo should be firm. For storing, leave the husk on and store the fruit in a bag on the counter.
  • Cut up the tomatillos into equal size pieces and add them to the food processor.
  • Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt. Puree until smooth.
  • How great does that look? Enjoy!