Tomatillo Avocado Salsa with Fresh Garlic – Bright, Creamy, and Tangy with a Kick
Tomatillo Avocado Salsa with Fresh Garlic – Bright, Creamy, and Tangy with a Kick
This vibrant salsa is the perfect marriage of creamy avocado and zesty tomatillos, brought to life with a punch of fresh garlic, citrusy lime, and a gentle hum of green chili. The flavor is fresh, tangy, slightly smoky from the cumin, and rounded out by the richness of avocado. It’s bold enough to stand up to grilled meats, yet smooth and addictive as a dip or taco topper.
Now, if I had access to all the classic ingredients, this salsa would be loaded with freshly roasted tomatillos, traditional cilantro, and maybe even a proper serrano pepper. But here in Vanuatu, we make do—and honestly, the results are still delicious.
Tomatoes are often scarce on the island, so I used canned tomatillos for this version. They’re tart, soft, and packed in a mild brine that works beautifully once rinsed. Instead of cilantro, I swapped in Chinese coriander—more floral, a little sharper, but still herbaceous enough to keep that green freshness going. And since serranos or jalapeños are wishful thinking most days, a local green chili did the trick—smaller, spicier, and not afraid to be noticed.
Working with fresh tomatillos? Here’s the scoop: they come wrapped in a papery husk that needs to be removed. Underneath, you’ll find a sticky film that feels like someone spilled glue on your produce. Don’t panic—that’s normal. Just give them a good scrub under warm water to get rid of it. Once clean, you’ve got options:
🔥 Roast them in a dry skillet or under the broiler for a smoky depth
💧 Boil them for 5–7 minutes if you want a softer texture and a milder tang
Bottom line: whether you’re using fresh or canned, roasting or boiling, this salsa is forgiving, flexible, and absolutely bursting with character—no matter where you’re making it from.
🥑 Flavor Profile:
Bright, tangy, and refreshing with a creamy finish. The tomatillos bring a sharp acidity that balances the richness of the avocado, while fresh garlic adds a bold, savory kick. The lime juice lifts the whole thing with citrusy zing, and the cumin gives it a subtle earthiness. Chinese coriander (or cilantro) adds a fresh, herbal note, and the green chili brings just enough heat to wake up your tastebuds without overwhelming the other flavors. The texture is silky with a slight chunk, making it spoonable, scoopable, and totally crave-worthy.
🥢 How to Use It:
✅ Serve with tortilla chips 🥑
✅ Drizzle over tacos, burritos, or grilled meats 🌮🔥
✅ Spread on sandwiches or burgers for a creamy, tangy kick 🍔
🥑 Tomatillo Avocado Salsa with Fresh Garlic
🥢 Ingredients:
1 (15 oz) can tomatillos, drained
1 ripe avocado, pitted and diced
1 small jalapeño or serrano, finely chopped (adjust for heat)
1 clove fresh garlic, minced
¼ cup chopped cilantro
1 tbsp lime juice
½ tsp ground cumin
½ tsp salt
¼ cup water (adjust for consistency)
📝 Instructions:
1️⃣ Drain & Rinse the Tomatillos
Pour the tomatillos into a colander and rinse briefly to remove excess brine.
2️⃣ Blend the Base
In a blender, combine tomatillos, garlic, jalapeño, lime juice, cumin, and salt.
Blend until mostly smooth.
3️⃣ Add the Avocado & Cilantro
Add diced avocado and cilantro to the blender.
Pulse a few times until creamy but still slightly chunky.
If too thick, add a splash of water for a smoother consistency.
4️⃣ Taste & Adjust
Want more tang? Add a little more lime juice.
Need more heat? Toss in extra jalapeño.
Prefer a chunkier salsa? Mash the avocado instead of blending it.
📊 Nutritional Breakdown (per 2 tbsp serving):
Calories: ~35
Carbs: ~3g
Fat: ~3g
Fiber: ~1g
Sodium: ~75mg
