featured 3428

Zesty Tomatillo, Serrano and Avocado Salsa

Tomatillo, serrano and avocado salsa in a bowl
Servings:

6
Servings

Tomatillo, Serrano and Avocado Salsa


A bright, creamy salsa that balances tangy tomatillos, spicy serranos and silky avocado. Garlic and onion deepen the flavor while fresh cilantro adds herbal brightness. Ready in about 25 minutes, this versatile tomatillo serrano avocado salsa is perfect as a dip for tortilla chips, a topping for tacos and grilled meats, or a vibrant sauce for roasted vegetables.
Total:

25 minutes

Equipment

  • Medium pot or saucepan
  • High-speed blender or food processor
  • Chef’s knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 5–6 tomatillos (husks removed and washed)
  • 2–3 serrano peppers (stems removed — adjust quantity for heat)
  • 1/4 small white onion (peeled)
  • 3 garlic cloves (peeled)
  • 1 ripe avocado (peeled and pitted)
  • 8–10 cilantro sprigs
  • Salt (to taste)

Instructions

  1. Bring a medium pot of water to a rolling boil.
  2. Add the tomatillos, serranos, quartered onion, and whole garlic cloves to the boiling water.
  3. Cook until the tomatillos are softened and the peppers and onion are tender, about 12–15 minutes.
  4. Carefully drain, reserving about 1/2 cup of the cooking liquid. Let the ingredients cool slightly.
  5. Transfer the tomatillos, serranos, onion and garlic to a blender. Add the avocado and 1/2 cup of the reserved cooking water to help with blending.
  6. Blend on high until smooth and creamy, scraping down the sides as needed.
  7. Add the cilantro and a pinch of salt. Pulse the blender 6–8 times until the cilantro is finely chopped and evenly incorporated without fully pureeing it, keeping some texture.
  8. Taste and adjust: add more salt, more cilantro, or an extra squeeze of lime (optional) for brightness. If the salsa is too thin, blend less or reduce the reserved water; if too thick, add a little more cooking liquid.
  9. Transfer to a serving bowl and serve warm or chilled with tortilla chips, tacos, grilled shrimp, roasted vegetables, or as a spread on sandwiches.
  10. Enjoy immediately for the freshest flavor.

Notes & Tips

  • For a thicker salsa, use less of the reserved cooking liquid when blending or reduce it on the stove before adding to the blender.
  • Heat level: use one serrano for a mild kick, two for a balanced heat, or three for a spicier salsa. Remove seeds for milder heat.
  • To keep leftover salsa bright and slow avocado browning, press plastic wrap directly onto the surface before sealing the container. Store in the refrigerator for up to 3 days.
  • This salsa pairs beautifully with grilled shrimp, fish tacos, carne asada, roasted vegetables, and works well as a creamy sandwich spread.
  • Optional: a squeeze of fresh lime juice added right before serving will lift the flavors and add extra brightness.
  • Make-ahead: prepare through blending, then keep chilled. If the salsa thickens in the fridge, whisk in a little water before serving to loosen the texture.
  • Variations: substitute jalapeños for serranos for a slightly different heat profile, or add a small handful of chopped roasted poblano for a smoky note.

Enjoyed this recipe? Leave a comment below!