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Tomatillo & Avocado Salsa

Scott Phillips

Yield: Yields about 1 cup.

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.


  • 1 medium tomatillo, husked, washed, and coarsely chopped
  • 1 Tbs. thinly sliced scallion
  • 1/2 tsp. chopped garlic
  • 1/2 tsp. seeded and minced serrano chile; more to taste
  • 1 large ripe avocado, pitted, peeled, and coarsely chopped
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 20
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 0


  • Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.


Rate or Review


  • BeckyJohnson | 02/17/2013

    can't see it!!!!

  • Froggy3125 | 05/05/2011

    I can't see the recipe. Just the picture. This is second recipe where this has happened. First one was a quesadilla recipe. If this keeps happening, I'll find other cooking sites.:)

  • kristinrone | 11/01/2009

    I would like to get this recipe as well. I am a member but cannot get the ingredient list to come up.

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