The tangy tomatillos are balanced by rich, buttery avocados in this salsa recipe. Serve with your favorite tortilla chips—and margaritas.
Recipe information
Yield
Makes about 6 cups
Ingredients
2
pounds tomatillos, husked, rinsed, finely chopped (4½–5 cups)
2
large avocados (about 1⅓ pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
¾
cup finely chopped red onion
¾
cup chopped fresh cilantro
3
tablespoons fresh lime juice
3
tablespoons olive oil
2
serrano chiles, seeded, finely chopped
Store-bought tortilla chips
Need to make a substitution?
Preparation
Step 1
Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt.
Step 2
Serve salsa with tortilla chips.
Step 3
Do Ahead: Salsa can be made 2 hours ahead. Cover and chill.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 94.3 %Calories from Fat 57.8 Fat (g) 6.1 Saturated Fat (g) 0.9 Cholesterol (mg) 1.8 Carbohydrates (g) 9.8 Dietary Fiber (g) 2.2 Total Sugars (g) 1.3 Net Carbs (g) 7.6 Protein (g) 2.0