Tomatillo-Avocado Salsa

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Both pleasantly tart and creamy-textured, this versatile sauce can be used with many different foods—with potatoes, in scrambled eggs, and in quesadillas; as a sauce for enchiladas or a garnish for avocados; as a dip for cubes of jicama and cucumbers, tossed with corn. To make a sauce with no fat, leave out the avocado. It won’t be quite so thick, but it will still have plenty of satisfying flavors.

Cooking the onion, garlic, and green chilies with the tomatillos makes the overall t