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Guacamole Salsa

2 cups
Salsa de Guacamole


  • 1 pound tomatillos, husked and rinsed
  • 1 garlic clove, peeled
  • 1 jalapeƱo chile
  • 1 serrano chile
  • 2 tablespoons coarsely chopped onion
  • 1 cup coarsely chopped fresh cilantro, leaves and upper stems
  • 1 large avocado halved, pitted, meat scooped out, and chopped
  • 1 teaspoon kosher salt, or more to taste

To Prepare

  • Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
  • With a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add the onion, cilantro, avocado, and salt and puree until smooth.
  • Serve at once, or transfer to a container, placing a sheet of plastic wrap directly against the surface before topping with the lid to keep the nice green color. The salsa can be refrigerated for a couple of days. Stir before you use it.