Tomatillo Onion Avocado Salsa

Tomatillo onion avocado salsa is ready to eat in minutes with a quick blitz in a food processor. This refreshingly zippy salsa is perfect for dipping with chips or drizzling over tacos!

Why this recipe works

A heaping scoopful of tomatillo onion avocado salsa hits all the right spots. Vibrant, fresh ingredients come together quickly in the food processor – onion, tomatillos, avocado, serrano chiles, lime juice, and cilantro are the star ingredients in this flavorful tomatillo-based salsa.

While this dip is technically considered salsa verde, it stands out against the classic by incorporating avocado which adds a slight velvety texture and a little bit of structure to the mix. You may have heard of it as creamy salsa verde or avocado salsa verde. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOMATILLO –  Tomatillas look a lot like regular tomatoes but have a papery husky and are bright green in color. They are tangy and citrusy, which pairs really well with avocado and onion. Choose tomatillos that feel firm with husks that completely cover the exterior.

CHILE – Serrano chiles add a nice punch of heat. Leave the seeds and pith intact for the most heat, or remove them for a milder salsa. If preferred, you can substitute with jalapeno which isn’t as spicy but still offers a little zip.

ONION – We use red onion, but you can easily substitute it with white or yellow. 

LIME JUICE – Fresh is best when it comes to salsa. You will need 1 lime to yield 2 tablespoons, but you may want to grab 2 to be safe as each lime varies in its juice content.

How to Make Tomatillo Onion Avocado Salsa

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a food processor, pulse the onion until chunky, about 10 times. Place onion in a strainer and rinse with water. Drain well and return to the food processor.
2. Add remaining ingredients and pulse until you reach your desired texture. This will take around 20 pulses, stopping now and then to scrape down the sides.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve tomatillo onion avocado salsa drizzled over tacos, wraps, and burrito bowls or serve it classic salsa style with a heaping amount scooped over tortilla chips. This salsa is perfect for summer barbecues, taco nights, or as an easy party appetizer that doesn’t require a ton of work! 

More Salsa Recipes

• Salsa Verde
• Salsa Fresca
• Mango Salsa
• Restaurant Style Salsa

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Tomatillo Onion Avocado Salsa

With a little bit of heat and a tangy citrus punch, this tomatillo onion avocado salsa is packed with flavor in every scoopful!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: Mexican

Servings: 6 servings

5 minutes mins

Calories: 85

Author: Amanda Davis

Ingredients

• ▢ ½ cup red onion quartered
• ▢ 1 pound tomatillos husked, rinsed and quartered
• ▢ 1 avocado peeled, pitted and halved
• ▢ 1 serrano chile
• ▢ 1 cup loosely packed fresh cilantro leaves
• ▢ 2 tablespoons freshly squeezed lime juice
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon hot pepper sauce

Things You’ll Need

• ▢
  Food processor or blender

Before You Begin

• Choose tomatillos that feel firm with husks that completely cover the exterior.
• Serrano chiles add a nice punch of heat. Leave the seeds and pith intact for the most heat, or remove them for a milder salsa. If preferred, you can substitute with jalapeno which isn’t as spicy but still offers a little zip.
• You can easily substitute it with white or yellow. 
• You will need 1 lime to yield 2 tablespoons, but you may want to grab 2 to be safe as each lime varies in its juice content. Fresh is best.

Instructions

• In a food processor pulse the onion until chunky, about 10 times. Place onion in a strainer and rinse with water. Drain well and return to the food processor.
• Add remaining ingredients and pulse until you reach your desired texture. This will take around 20 pulses, stopping now and then to scrape down the sides.

Expert Tips & FAQs

• Leftovers – Store the salsa in an air-tight container kept in the refrigerator for up to 3 days. Serve chilled or let it rest at room temperature for a bit before digging in. Do note that this salsa is best served right away, but it will be just fine in the refrigerator even if the avocado starts to brown. 
• Make Ahead – Tomatillo onion avocado salsa is best served fresh, but you can prepare it a couple of hours ahead of time and store it in the refrigerator until you are ready to serve. 

Nutrition

Serving: 1serving (1/2 cup) | Calories: 85cal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg

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This post originally appeared here on August 24, 2011 and has since been updated with new photos and expert tips.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.