Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Raw Salsa Verde with Avocado recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Ingredients
- 1 pound tomatillos, husks removed, rinsed and halved
- 1 ripe Mexican avocado, halved, pitted, meat scooped out
- 2 tablespoons coarsely chopped white onion
- 1/4 cup coarsely chopped cilantro leaves and top part of stems
- 1 jalapeño or serrano chile
- 3/4 teaspoon kosher or coarse sea salt, or to taste
To Prepare
- Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.
No lime or garlic?
Not in this recipe…
Besides the carnitas whay other dishes do you enjoy with this sauce?
So many things, Jasmine! Chips, chicken, beef, pork, fish, veggies…
I’ve made this and your carnitas at least 100 times in the last few years. I love your recipes. Thank you for sharing!
100 times!!! Amazing!
Would it be OK to use yellow onion?
I recommend using a white onion…but you can substitute with a yellow onion.
If I make a big batch, can I freeze or can it for future use?
If I make a big batch, can I freeze or can it for future use?
I wouldn’t recommend it
Thank you, your Salsa Verde with Avocado is fantastic. My family pours it over almost everything.
My family does too! Thank you for trying it!
Hola Pati,
I have made your Salsa Verde and your carnitas twice and both times they were GREAT! Thank you for bringing authentic Mexican cuisine to the home cook.
It is my pleasure, Gloria!
Pati,
Every time I make tomatillo salsa it comes out sour. When I get the salsa from our “local” tamale supplier it is not sour, help and don’t say sugar, please.
Hola Todd, It could be the tomatillos! When you buy tomatillos, pick ones that are firm with a shiny, deep green color. They shouldn’t be wrinkled or squishy. You may need to peek under their husks at the store. Also, give them a really good wash in cold water before making the salsa.
Salsa Verde Cruda con Aguacate- Que rica!!! This is perfect served with triangle wedges of warm, fresh homemade (claro que si!) corn tortillas. Gracias!
Thank you!!
Pati, I absolutely love your show. I am going to make this for my family tonight. My wife calls you my new girl friend because when your program comes on, I make everyone be quite so I don’t miss anything. Do you have an episode of making flour tortillas? I used to watch my grandfather make them as a child, but it was never passed down to any of us kids. I would love to learn how to make them homemade like he did. Thanks.
Keenan Wix
Hola Keenan!
I will be sure to include how to make flour tortillas on my next season. Stay tuned and thank you so much for watching!
Pati, I made the Carnitas and Salas Verde for dinner. My family LOVED them. Will definitely be making these again! May God Bless you and your Family!
I loved your Carnitas and salsa. I was just in San Diego and there are many places to get good Carnitas but in Denver it’s just not the same. So I made yours and have that taken care of. I did use more meat so I added so Vegetable broth to it. Worked great! I then removed the fat from the broth and added chile Molido pura and let it cook down. So now I have two kinds of toppings. Red and green. THE BEST TACOS EVER!!!
🙂
Pati,
Love your show, my other half Monty and I are making your
carnitas and salsa tonight, cant wait!!!!!!!!!!!! I was wondering
if at all possible you could please post the basic Mexican Pantry Essentials it would be greatly appreciated!! Thank”s for everything.
All the recipes we have made out of your cookbook or show’s have been absolutely AWESOME!!!!!
Thank You
Margot
Thank you Margot, Mexican Pantry Essentials is a great idea for a post….
when i was young in the late 50’s & early 60’s my dad would take the family out for mexican food my sister and i would have a combo plate. it had a burro, tamale,enchiladas beans & rice what i would like to know is. how did they make the sauce for the enchiladas and tamles back then ? that was way before the wet burito. all burros where dry with cheese. we lived in phx. arizona then,but the sauce was awsome, only on enchiladas & tamales how could i find out or would you have some ideas on what they would have used for
the sauce back then ? please help. rich.:-) salsa verde & carnitas were awsome
I’ve been experimenting with tomatillo salsas forever trying to find the right combination of ingredients a d flavors. I made this today to serve with grilled skirt steak. It’s perfect! And so simple. Thanks for sharing!
Yay! Thank you for trying it!!
absolutely LOVE your show and watch you every week! We have made your chicken inga many,many times and it is amazing! We are going to be making your carnitas and salsa Verde tomorrow night! Looks yummy!
I hope you love the carnitas con salsa verde as much as we do! Thanks for watching the show 🙂
I made both the carnitas and the salsa verde. Better then on TV!! The recipe far exceeded my expectations. Who knew I could cook Mexican 😀 Thanks Pati!
Woohoo!! Gracias, Darylyn.
Hi Pati i am making your carnitas for the first time for my mexican husband who loves carnitas we are having them for breakfast with the queso fresco n limes n avacados n pickled jalepenos… yummt! Ty for this recipe it is more healthy then the lard cooked carnitas! I love your show! Keep it up your authentic recipes are fantastic!
What a fabulous breakfast that will be!
We can’t get enough of this salsa verde! My husband can even do it. Between your videos & recipes he’s been able to make several of your wonderful recipes. I hope you can post even more videos this season. It makes such a difference to those lacking in experience. It is very easy to find fresh tomatillos in our small town in Oregon they’ve become a new favorite ingredient! So glad I saw your show one day when I was home from work. I am spreading the word.
Thank you!! Will try to post more videos soon…
I just watched you make this recipe on TV. You added cheese but it is not listed on the recipe on this site. Can you tell me what cheese it was?
You can use Queso Fresco, farmer’s cheese, or anything light and crumbly…
Today I made the carnitas and the salsa verde they both turned out awesome. Using fresh tomatillos is the only way to go
thamk you
I agree! Fresh tomatillos are the best.
Pati :
I made your green salsa cruda , but I must have done something wrong
becuase it came out saltly. I made it with canned tomatillo and I forgot to rinse them. I did’t put any salt in it. It does taste good but too salty for my taste. How do I fix it?
Thank you
Ana Luisa
Hola Ana, Thank you for trying the recipe! Maybe try it with fresh tomatillos, next time, or look for salt-free or low-salt canned tomatillos…