The Year In Food » Fine Seasonal Eating

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Tomatillo Husks

Tomatillos are such peculiar fruits. Between their brown husks, unpleasantly sticky surface and curious smell, they’re not exactly welcoming. I’m not sure if I’d consider them a prime candidate for consumption were I a neanderthal. But some curious soul did, and we reap the benefits. And thank goodness. Salsa verde is devilishly good stuff, what with that anchor of tangy goodness from the tomatillos, and the winning combination of avocado, onion and cilantro. Salsa’s simplicity sometimes blows me away – it’s amazing how much flavor can be culled from the simplest of ingredients. I’ve been enjoying this on my morning eggs, tucked into warm corn tortillas and finished with a little feta. It’s equally good by the spoonful all by itself (and, of course, with tortilla chips and any kind of taco imaginable).

Salsa Verde

This Salsa Verde with Avocado recipe is part of the August Seasonal Food Guide.


1 1/4 pound firm tomatillos, husks removed and thoroughly rinsed
1 medium avocado, diced
1 small jalapeño, seeded and diced
1/2 red or white onion, diced
1/4 cup minced cilantro
juice of 1/2 lime
1/2 teaspoon sea salt, or to taste
1 ear white corn, optional
cotija or feta cheese for garnish, optional

If you’d like to use corn to garnish the salsa, char it up on your gas burner. Using a pair of tongs, rotate the corn over a medium flame until nicely blackened. (But not all the way black!) Slice the kernels from the cob by standing the ear of corn upright and running a sharp blade down the length of the cob. Set aside until the salsa is made.

Thoroughy rinse the tomatillos and then quarter them. Using either an immersion blender or an upright blender, combine tomatillos, avocado, jalapeño, cilantro, lime juice and salt and blend to desired consistency.

Spoon into a bowl, garnish with corn and feta, and serve.

Salsa Verde

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  • Cookie and Kate - August 18, 2011 - 6:34 am

    I don’t usually crave salsa in the morning, but this salsa verde has me drooling. I love that you incorporated avocado in there, too. Salsa meets guacamole. I’m making this asap!ReplyCancel

  • la domestique - August 18, 2011 - 7:08 am

    This looks so good! I’m so inspired- time to pick up some tomatillos.ReplyCancel

  • Elizabeth @ Saffron Lane - August 18, 2011 - 9:18 am

    Huevos Rancheros usually catches my eye when I’m out for breakfast/brunch. There’s something so core-warming about eggs and salsa for breakfast, and this gorgeous version with avocado is no exception.ReplyCancel

  • Natasha Rostov - August 18, 2011 - 11:29 am

    This recipie would be equally as good if you roast the tomatillas, onion, and jalapeno before blending to add that nice, deep roasty flavor. I think this calls for taco night tonight!!ReplyCancel

  • Carrie - August 18, 2011 - 12:30 pm

    This looks and sounds outstanding. I love the idea of adding avocado to salsa verde – what a great idea!ReplyCancel

  • Maria @ Scandifoodie - August 18, 2011 - 12:43 pm

    This sounds just right – I am addicted to avocados and I’m loving all the flavours in this dish!ReplyCancel

  • Brian @ A Thought For Food - August 18, 2011 - 6:36 pm

    It’s so funny…. I was JUST thinking about you. Really, I was wondering if you had a new post up today. And, look, you do!!! I am a big fan of tomatillo, despite how peculiar they might be. An the best way of featuring them is just like this… in a big bowl of salsa.ReplyCancel

  • Katherine Sacks - August 18, 2011 - 6:38 pm

    I love both salsa verde and avocados- this is going on my list of things to make right away! Pictures are beautiful as always!ReplyCancel

  • Lynda - August 18, 2011 - 8:38 pm

    Lovely – I love the touch of cheese.ReplyCancel

  • Tres Delicious - August 18, 2011 - 11:54 pm

    My my.. this is a unique salsa. The avocado looks promising. I’ll be preparing this over the weekend.ReplyCancel

  • Kelly - August 19, 2011 - 6:01 am

    I cannot wait to try this! Having a BBQ this weekend and don’t yet have a menu. This looks like a good candidate ;-)

  • Heather @opgastronomia - August 19, 2011 - 2:20 pm

    Oh, lady… I love tomatillos, but you know what we don’t have on the east coast? Avocados! Your salsa verde kicks my salsa verde’s avocado-less butt. (gorgeous photos and styling in this post)ReplyCancel

  • Season with Reason - August 20, 2011 - 12:14 pm

    Too long since I visited here! We are making some fajitas with hot peppers this week, and I was looking for a fresh salsa recipe. Bingo…ReplyCancel

  • Elizabeth - August 21, 2011 - 10:05 am

    Haven’t been able to get to tomatillos yet this summer, but they are on my list. The smooth and creamy avocado must be a wonderful counterpoint to the wonderful bitterness of the tomatillos. Brilliant!ReplyCancel

  • kickpleat - August 21, 2011 - 6:11 pm

    I love all salsas and this one looks fabulous! I’ve got to rustle up some tomatillos soon, it’s been way too long.ReplyCancel

  • amelia - August 22, 2011 - 10:09 pm

    wow. i feel refreshed just looking at this!! amazing photos.ReplyCancel

  • Kat - August 31, 2011 - 7:57 am

    Kimberley-I made this last night w/some homemade refried bean tacos w/crumbled queso fresco. Very impressive! I was surprised my blender could break all that down w/o me having to add liquid! And I loved the vibrant taste and color. I’m having a party next weekend and thinking this might have to make an appearance. As always, thanks for the inspiration-and I can’t wait to have this blog in the winter when I’ll really really need seasonal cooking inspiration!ReplyCancel


  • Brad - October 7, 2012 - 3:01 pm

    Going to try this salsa tommorow to “compartier” with my “amigas” at work. What is the best way to store or can I freeze leftovers?ReplyCancel

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