“Best of Both” Salsa Verde



  • 8 tomatillos, husked, rinsed and chopped
  • 1 avocado, peeled, pitted, diced
  • 1 serrano chili, with seeds. (use half if you want less hotness)
  • 3/4 cup fresh cilantro
  • 2 tbsp lime juice
  • 1 tsp salt


Yield: 2 cups

Add all ingredients to a blender or food processor. Blend until there are no big chunks.

I store the salsa in mason jars in the fridge, it keeps up to 2 weeks.

Shout out to our friends spending the winter in Mexico! Fresh salsa everyday! Enjoy

It’s a Salsa that thinks it’s Guacamole

Another great salsa recipe using those wonderful little tomatillos. This recipe combines the sweetness of the tomatillos with the heat of the serrano chili pepper. If you don’t want a lot of heat use only half a pepper.

My household has a salsa recipe book from 1994, this recipe is straight from page 8 of Mark Miller’s The Great Salsa Book. It’s one of my favourites.

Nutrition Facts

Amount Per 1/4 cup Serving

Fat 2.93 g
Carbohydrates 1.78 g
Fiber 1.98 g
Protein 0.66 g
Fresh ingredients
Everything in the food processor

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