By Renata Trebing

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4-6


  • 4 tomatillos
  • 1 ripe medium avocado
  • 2 tbsp fresh cilantro or coriander leaves, washed and dried
  • 1 small clove of garlic
  • 1 jalapeno pepper (optional)
  • Salt and Pepper to taste


  1. Remove the husks, or calyx, from the tomatillos, and rinse under warm water to remove any sticky residue from the outside of the skin.
  2. There are two options to char the tomatillos (and jalapeno, if using). We are aiming for black blisters on the skin of the tomatillo.
    1. On the grill: place the tomatillos on a hot grill and char on all sides. Depending on temperature, this could take 4-8 minutes per side.
    2. In the oven under the broiler: Place the tomatillos on an broiler proof pan and place under the broiler for approx. 8 minutes per side.
  3. Remove the tomatillos (and jalapeno, if using) from the heat and allow to sit at room temperature, til cool to the touch.
  4. Halve the avocado and carefully remove the pit. Using a small paring knife, score a cross hatch pattern into the avocado. Be careful not to puncture the skin of the avocado and cut your hand.
  5. Scoop out the avocado into a medium sized bowl.
  6. Roughly chop the cilantro/coriander and add to the bowl.
  7. Finely mince the garlic and add to the bowl.
  8. Roughly chop the tomatillos (and jalapeno, if using) and add to the bowl also. Stir the salsa very well.
  9. Taste and season the salsa with salt and pepper, if desired.
  10. Serve with your favorite chips, or use as a topping on lean proteins and vegetables.

Recipes Notes:

Want to skip the chopping? You can put all the ingredients into a small blender or food processor and blend to create a smooth and creamy salsa. Delish! Keep the salsa in an airtight container in the fridge for up to 1 week.



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