Best 16 Avocado Tomatillo Salsa Recipes

AVOCADO TOMATILLO SALSA

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
• Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
• Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
• Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

• Make Salsa:
• Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Make Tamales:
• Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
• Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
• To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
• For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
• Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA

Steps:

• For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
• Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
• Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
• For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
• To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
• In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
• Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
• Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
• To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
• In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
• To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
• Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
• Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Steps:

• Prepare a grill for medium-high heat; lightly oil the grates.
• Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
• Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
• Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

AVOCADO AND TOMATILLO SALSA

Steps:

• Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
• Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

CHORIZO BURGERS WITH TOMATILLO-AVOCADO SALSA

Steps:

• Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.
• Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes. (Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.) Remove from heat and set aside to cool, 5 minutes.
• Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer. When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds. Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18-24 hours.
• Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3-5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor. Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.
• Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6-8 more times. Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)
• Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there's a brown crust on the outside and the internal temperature hits 150-155 F. Repeat with remaining oil, burgers, and buns.
• Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA

Steps:

• For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
• Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
• Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
• For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
• Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

SHRIMP KABOBS WITH TOMATILLO-AVOCADO SALSA RECIPE - (4.8/5)

Steps:

• For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry thoroughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS

Steps:

• Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
• Serve salsa with tortilla chips.
• Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE

Steps:

• Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon. Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

TOMATILLO & AVOCADO SALSA

Steps:

• Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
• Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
• Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.

TOMATILLO-AVOCADO SALSA

Steps:

• Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeno, turning occasionally, until lightly charred, about 10 minutes.
• Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. Transfer to a medium bowl, and fold in avocado.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.