Creamy Tomatillo salsa

We are huge fans of dips in this house. Whether we’re having a party, watching a movie, or even making a nice meal, odds are we’ll be munching on some chips and salsa.

I have a hard time buying salsa at the stores knowing how easy and fun it can be to make at home! As my taste tester, Steven has tried many hot (a little too hot), sweet, and tangy salsas after a walk to the farmers market.

Tomatillos can add a twist to salsa with its vibrant green color and fruitier taste than a tomato. It’s great with chips or a topping to tacos and mexican rice. And did I mention super simple? Can easily find all the ingredients at the local market for roughly ten dollars.

Creamy Tomatillo salsa

Creamy Tomatillo salsa


  • 7 tomatillos, husk and cut in quarters
  • 1 avocado, remove pit and cut in quarters
  • 1 onion chopped
  • 1 jalapeno, chopped (keep seeds for a spicier salsa)
  • 3-5 garlic cloves (we are a huge fan of garlic so I used 5)
  • 1/2 bunch of cilantro
  • 1 Lemon juiced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin


  1. Add all ingredients into a food processor.
  2. I add the tomatoes, onion, jalapeno and garlic in for a few pulses before adding the avocado, cilantro and seasoning. Season to taste with additional salt and cumin.
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It never lasts more than a week in this home but it should be good for two weeks in the fridge.

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