Tomatillo Onion Avocado Salsa

This tomatillo onion salsa with avocado is a delicious alternative to traditional tomato salsa.

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If you need a tasty dip and you like the flavors of avocado and tomatillos, you will want to try this! I’ll be making this again, only I think next time I might roast the tomatillos first for a different flavor. This is perfect with your favorite tortilla chips or on top of a big calorie laden pile of nachos. ;-)

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This is a quick recipe that requires minimal chopping, your food processor does all the work for you. I found this in the cookbook 650 Best Food Processor Recipes by George Geary and Judith Finlayson.

Sorry for the not so stellar photos. I was literally making it then serving it to guests at a barbecue and had zero time for staging!

Check out my cowboy caviar for another tasty dip using avocado!

Tomatillo Onion Avocado Salsa

This tomatillo onion salsa with avocado is a delicious alternative to traditional tomato salsa.

Print Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5 mins

Total Time: 5 mins

Servings: 6

Calories: 85kcal

Ingredients

• 1/2 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
• 1/4 teaspoon hot pepper sauce

Instructions

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

Nutrition

Serving: 1half cup | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Sodium: 397mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 15.8mg | Calcium: 14mg | Iron: 0.7mg

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.

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