• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Sauces and Dressings / dip / Avocado Tomatillo Salsa {updated}

    Avocado Tomatillo Salsa {updated}

    Published Aug 28, 2018

    Jump to Recipe Print Recipe

    This verdant spread is like a cross between tomatillo salsa and guacamole. Serve up a batch of avocado tomatillo salsa with a platter of chips and vegetables for dipping, or dollop it on tacos, chilaquiles, enchiladas, or burrito bowls. 

    delicious Avocado Tomatillo Salsa

    This time of summer is always bittersweet. Technically we still have weeks of the season left, but since many schools start back about this time, I keep hearing things like "summer's over!!!" It always sends me into a panic. Have I eaten enough peaches, nectarines, plums, and tomatoes yet?? NEVER.

    Tomatillos in a bowl

    One of my favorite vegetable-fruits that comes into season about now is tomatillos. I've pretty much only used them for one thing over the past 8 years and that is this avocado tomatillo salsa, a recipe I made up in the first year of TBG. I recently revisited it and took some fresh photos in celebration of Maggie Pate's The Natural Colors Cookbook.

     Tomatilloes in sieve

    Maggie makes beautiful aprons, scarves, kitchen linens, and textiles at her shop Nade Studio. I always love seeing her beguiling photos pop up on Instagram and it's a bonus when her cats and kittens get a feature. Her new book shows how to use food scraps – spent tea and coffee, onion skins, pomegranate rinds, rhubarb leaves, and many more – to color natural fibers in all the hues of the rainbow. The book also features craft projects such as DIY throw pillows, linen aprons, wall hangings, and breathing new life into vintage tops and napkins.

    punnet of veg

    Can you guess which ingredient dyed this linen its beautiful blush hue? It's probably not what you think...

    ingredients in blender

    Avocado skins! Some kind of magic happens when avocado skins get boiled at length and steeped with fabric. A warm pink hue emerges.

    Avocado Tomatillo Salsa in bowl

    Now let's talk about the inside of the avocados – the creamy, green, edible part and how they meld with tangy tomatillos, cilantro, and lime to become a creamy take on guacamole here. Tomatillos look complicated, but just peel away their papery husks, boil them briefly until softened and army-green, and throw them in a blender with a few flavorings. Their bright, mild, and tangy taste lends itself well to rich ingredients like cheese, chips, and beans. Blending in avocado makes a thick dip or spread that's like a silky smooth, lightened up version of guacamole.

    dipping chips into Avocado Tomatillo Salsa

    We put this tomatillo avocado salsa on just about anything when it's in the house. Afternoon snacks of vegetables and chips. Quick tacos with sauteed veggies, cheese, and beans. Storebought veggie tamales. Egg dishes or breakfast tacos. Quesadillas, chilaquiles, and burrito bowls. Anywhere you'd use guacamole or pico de gallo, this avocado tomatillo salsa shines.

    So if you make a batch of this tomatillo avocado salsa, don't forget to save the avocado skins. Grab a copy of The Natural Colors Cookbook and use them to color your world blushing pink.

    Avocado Tomatillo Salsa with radishes

    More Dip And Chip Recipes:

    • Spiced Garlic Yogurt Dip with Mint
    • {Vegan} Cashew + Sun-Dried Tomato Dip
    • Lemon Artichoke Hummus
    • Crispy Sesame Kale Chips
    • Smoky Baba Ganouj
    • Summer Vegetable Caponata
    • Spiced Garlic Yogurt Dip with Mint

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this tomatillo avocado salsa, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Avocado Tomatillo Salsa
    No ratings yet

    Avocado Tomatillo Salsa {updated}

    Print Recipe Pin Recipe
    Tomatillo salsa meets guacamole in this creamy green dip or dollop that keeps well for up to several days.
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total: 20 minutes
    Servings: 9 servings, about 3 cups

    Ingredients

    • 2 poblano chiles (more or less to taste; see headnote)
    • 1 pound (about 10 medium) tomatillos, husks removed
    • 1/4 large yellow or white onion, chopped
    • 1 bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
    • juice of 1 – 2 limes
    • 3/4 teaspoon salt (more to taste)
    • 2 medium, ripe avocados, peeled and pitted, flesh scooped out

    Instructions

    • Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.
    • Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 – 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.
    • Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool to room temperature, 20-30 minutes, then add the cilantro leaves, the juice of 1 lime, salt, and the avocado flesh. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or poblano to taste. Serve right away or chill until needed.
    • The salsa is prettiest within the first day or two day when it is bright green, but it will keep in the refrigerator for up to one week.

    Notes

    Serve it anywhere you would guacamole or salsa: quesadillas, tacos, egg dishes, etc.
    Recipe originally published in 2010 here.
    Since poblano chilies vary widely in spiciness, you may need just a bit of one for heat, or they may be so mild that you'll want to add an even spicier chili, like a jalapeño or serrano, or a pinch or two of cayenne. It's a bit of a crap shoot, so be sure to taste your peppers before adding them into your salsa.
    Extra roasted chili can be stored in the freezer and used as needed.
    Nutritional values are based on one of nine servings.

    Nutrition

    Calories: 95kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 200mgPotassium: 417mgFiber: 5gSugar: 3gVitamin A: 410IUVitamin C: 33.1mgCalcium: 13mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Avocado Tomatillo Salsa with chips

     Tomatillos

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Blueberry Chèvre Cheesecake Popsicles
    Next Post: Baked Raspberry Mascarpone Tart {gluten-free} »

    Reader Interactions

    Comments

    1. Katherine says

      August 29, 2018 at 4:31 am

      This reminded my to break out my salsa book - it has a similar recipe. I, too, had an end of summer panic when I realized September approaches and ran off to the farmers market for corn, eggplant and tomatoes! Forgot about these beauties. Can’t wait to get home from *sweltering* Net York and make this deliciousness! Love the veggie layout for dipping too.

      Reply
    2. Emmeline says

      August 29, 2018 at 10:26 pm

      I'm so sad I can't find tomatillos here in Sweden. My dad used to grow them when I was a kid but they didn't really like the climate so he stopped. I need a greenhouse!! Or maybe they'd like growing in my apartment? Might have to try next year. Recipe looks amazing!

      Reply
    3. phyllis says

      September 09, 2018 at 5:27 am

      Instead of boiling the tomatillos, how about roasting them with the pepper?

      Reply
      • Alanna says

        September 12, 2018 at 10:34 am

        Let me know if you give that a try! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake (dairy-free & grain-free options)

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Footer

    Instagram

    Fresh on TBG: GF Rhubarb Cake with Almond Flour & Fresh on TBG: GF Rhubarb Cake with Almond Flour & Olive Oil
✨
I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I fell in love with the tart stalks. Luckily for me, I also fell in love with a guy who's mom grows loads of rhubarb in her yard! We went to visit last weekend and came home with bags full of rhubarb and plump Meyer lemons from Mary's abundant garden. Just the ingredients needed to make this cake! 
✨
This GF rhubarb cake tastes like spring on a plate: redolent with the flavors of almond, olive oil, bright citrus, and tangy rhubarb. It looks deceptively fancy, with slices of pink-hued stalks arranged in concentric circles. But don't be fooled: the batter comes together with just a bowl and a whisk in a matter of minutes.
✨
If you don't have any rhubarb on hand, don't fret: swap in other fruit such as fresh or frozen berries, cherries, peaches, or anything else you like. 
✨
This recipe uses the GF flours almond, oat, sweet rice, and millet. I’ve also tested a grain-free version with almond, cassava, and tapioca flours that works beautifully. Make it DF by using plant yogurt. 
✨
Get the recipe via the link in my profile, by searching “rhubarb cake” on #bojongourmet , or copy/paste the following url into your browser window:
✨
https://bojongourmet.com/gluten-free-rhubarb-cake/
✨
#feedfeedglutenfree #f52community #f52grams #f52picnic #f52farmstand #rhubarb #rhubarbseason #rhubarbcake #glutenfreecakes #gfcake #glutenfreecake
    Weekend brunch plans? I just got a huge bag of Mey Weekend brunch plans? I just got a huge bag of Meyer lemons from my MIL’s tree and I’m craving these fluffy GF lemon ricotta pancakes 🥞. 

These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
✨ricotta
✨eggs
✨butter
✨sugar
✨lemon zest & juice
✨vanilla
✨sweet rice, millet, & oat flour
✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

https://bojongourmet.com/plows-ricotta-pancakes/
#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack