Tomatillo Avocado Salsa Verde Recipe

Tomatillo Avocado Salsa Verde Recipe – Fresh salsa verde blended with ripe avocados for a silky texture with a punch of heat. The BEST salsa verde we’ve ever made!

Tomatillo Avocado Salsa Verde Recipe #ASpicyPerspective
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This Tomatillo Avocado Salsa Verde Recipe is freshly picked straight out of the ASP garden!

So when I say garden, I really mean flowerbeds.

For years I’ve pretended to have a green thumb, digging in the dirt, researching regional plants, perusing plant nurseries. Truthfully, I have no idea what I’m doing. I plant things in the wrong places, prune too much or too little, and forget to water.

I’m a bad plant-mamma.

Salsa Verde Recipe

Tomatillo Avocado Salsa

Giving up mid-season, I always determine next year’s garden will be a masterpiece.

A garden is never so good as it will be next year. ~ Thomas Cooper

This year I decided since my “landscaping” always looks wild and unruly, why not plant some produce in it. It couldn’t possibly make it look any worse. And you know what? It actually looks pretty good with the blooming squash blossoms, variegated heirloom tomatoes, Japanese eggplants, and ethereal tomatillos scattered about.

salsa verde recipe

Tomatillos are such unique looking plants, with hearty tomato-like stalks, and little paper lanterns hanging everywhere. The tomatillos start out like tiny bulbs inside lime green lanterns. Then as they grow, they fill in the paper wrappings until they are tight. Full lanterns mean ripe tomatillos.

And they are very hard to kill easy to grow! After sticking them in the ground with very little thought, they have taken off.

Tomatillos offer a vibrant tart flavor, almost like a citrusy apple, and are much firmer than tomatoes.

Tomatillo Avocado Salsa Recipe #ASpicyPerspective

What can you do with tomatillos?

  •  Eat them raw with a sprinkle of salt and sugar.
  • Add them to cold or hot soups.
  • Thicken and flavor chili.
  • Fry them like green tomatoes.
  • Chop them for salads.
  • Make Tomatillo Salsa Verde!

Tomatillo Avocado Salsa Recipe #ASpicyPerspective

Salsa Verde Recipe

Tomatillo Salsa is delightful in a raw or cooked state, but I prefer mine somewhere in between.

Roasting the tomatillos for a short time provides a lovely balance in flavor, leaving the raw edgy appeal, but also providing a certain charred quality. Tomatillo Salsa Verde is a true family favorite that is lighter and perkier than most tomato salsas. The extra acidity holds up well against spicy heat.

Today’s Tomatillo Avocado Salsa Verde recipe is unique because it contains avocados as well as tomatillos. The creamy consistency of the avocados combined with the zippy tomatillos is sublimely addictive.

In fact, it’s so addictive that I’ve developed my Tomatillo Avocado Salsa to make FOUR QUARTS in one batch! Of course you could half it, but once your friends and neighbors taste this, they’ll be knocking at your doors holding bags of tortilla chips.

Tomatillo Avocado Salsa Recipe #ASpicyPerspective

Plus, you can freeze this salsa verde recipe for later. Although it’s not a great idea to “can” anything with avocados, this recipe freezes very well.
So long after your tomatillos have withered away, you can enjoy roasted tomatillo salsa and wish for warm weather again.

Avocado Salsa Verde Recipe #ASpicyPerspective

Other Salsa recipes you might like:

Check Out Our Video In The Recipe Card Below For How To Make Tomatillo Avocado Salsa Verde

The Best Creamy Avocado Salsa Verde Recipe
5 from 19 votes

Tomatillo Avocado Salsa Verde Recipe

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Amazing Tomatillo Avocado Salsa Verde Recipe! Fresh salsa verde blended with ripe avocados for a silky texture with a punch of heat. The BEST salsa verde we've ever made!

Servings: 8 cups
Nutrition Facts
Tomatillo Avocado Salsa Verde Recipe
Amount Per Serving (1 cup)
Calories 221 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 592mg 25%
Potassium 854mg 24%
Total Carbohydrates 20g 7%
Dietary Fiber 8g 32%
Sugars 7g
Protein 3g 6%
Vitamin A 9.9%
Vitamin C 46.8%
Calcium 4.5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.


  • 2 1/2 pounds tomatillos, husked and rinsed
  • 2 large onions
  • 10 cloves garlic
  • 4 jalapeños
  • 2 tablespoons vegetable oil
  • 4 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 cup packed cilantro
  • 3 ripe avocados
  • 1 lime (optional)


  1. Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
  2. Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
  3. Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard the seeds.
  4. Place half of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
  5. Add half of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
  6. Repeat with the remaining ingredients. If you desire an extra tangy quality, add a bit of lime juice at the end.

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118 comments on “Tomatillo Avocado Salsa Verde Recipe

  1. Ramieposted July 31, 2018 at 6:28 pm Reply


  2. Trinaposted July 10, 2018 at 5:44 pm Reply

    Does the Creamy  Avacado, Salsa Verde turn brown if we don’t eat it fresh ?  What do you suggest for storage and for how long ?

    • Sommer Collierposted July 11, 2018 at 2:22 pm Reply

      Hi Trina,

      It does brown over time, but the tomatillos are very acidic, so they slow down oxidation quite a bit. It doesn’t brown nearly as fast as guacamole.

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  4. Roniposted June 8, 2018 at 12:45 am Reply

    Freezing: Did you freeze the mixture in Ball/Mason jars and how long can you freeze for? Thank you.

  5. Lynda Ragsdaleposted May 13, 2018 at 7:57 am Reply

    This looks so delicious. I will be making it for my family. Is there a way to can and put on the shelf. My freezer stays ful. 

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  8. Gaby Dalkinposted January 15, 2017 at 4:02 pm Reply

    I’m definitely an avocado girl, and it looks like you put them to good use! Looks absolutely delish for dipping!!

  9. Michelle Frank, Flipped-Out Foodposted January 15, 2017 at 2:59 pm Reply

    I love the combination of avocados and salsa verde! Beautifully done. 

  10. Susanposted January 15, 2017 at 8:11 am Reply

    Sublime. Beautiful pics and elegant prose. Oh, I so love your blog(to say nothing about the great food)

  11. Alyssaposted September 29, 2016 at 8:02 pm Reply

    I made this tonight and it is absolutely amazing! If you like lime, I definitely recommend using it, as it gave the salsa a zing.

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  14. Leslie Hannposted August 16, 2015 at 5:32 pm Reply

    Just made this and it’s a winner. I hope it is as delicious out of the freezer!

  15. Nora Ceccopieriposted July 23, 2015 at 10:48 pm Reply

    Deliciosa salsa verde con aguacate!  Auténtica!   Felicidades por tu blog!

    Saludos desde México!

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  17. Denise Strongposted March 20, 2015 at 12:22 am Reply

    Fantastic!!! Nice and spicy especially the next day.

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  21. Pamposted February 19, 2015 at 10:57 am Reply

    Sounds amazing but would like to know the CANNING process. Didn’t see that anywhere. Waterbath or pressure canning?

  22. Laurenposted February 1, 2015 at 3:57 pm Reply

    Hi! I just got a food processor and cannot wait to try this recipe…. it looks delicious!! Where did you get those adorable little jars you store the salsa in?! I’m obsessed with them!! Thanks!

  23. karenposted September 17, 2014 at 11:25 am Reply

    OMGosh, Me and my sister made this last night and it is soooo awesome. Love the flavor of the cilantro. We tried with lime and without and both ways are incredible. Made exactly like the recipe says. The only thing is we only got 4 pints out of the recipe. I believe we may have cooked the tomatillos too long. Still an amazing recipe and will be making quite often. My sisters response was “Restuarant Quality” We loved it!!!!

    • Sommerposted September 18, 2014 at 7:03 am Reply

      Hi Karen, Thanks for coming back to comment. I’m SO glad you liked it!!

      • Karen Messerposted September 24, 2014 at 9:10 am

        Everyone who has tried it just loves it. Will be a regular at aur table. My sister puts in a HUGE garden every year and I help her. We grow the tomatillos and make a Salsa Verde that we can but this is by far my favorite. We are going to freeze this one. I thank you for the recipe. ♥

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  25. KBposted February 17, 2014 at 6:59 pm Reply

    I made this recipe tonight and it is amazing! I didn’t roast anything; I just threw it all in the processor and away we went! It’s super good made raw. Thanks so much for sharing!

  26. Suzanne Owensposted October 16, 2013 at 4:34 pm Reply

    This IS AMAZING! I even forgot the garlic and still Amazing!! I halved the recipe because frankly my grocery store did not carry enough tomatillos! But I used all four jalapeños and it was just the right heat! How long will this store in the refrigerator?

    • Sommerposted October 16, 2013 at 7:46 pm Reply

      Thanks Suzanne! So glad you liked it. :)

  27. Jessicaposted October 10, 2013 at 12:45 pm Reply

    I’ve made this salsa twice, and loved it both times. I could drink the whole batch, honestly! Thanks for the great recipe:)

  28. Claireposted September 29, 2013 at 11:07 am Reply

    I live in England and tomatilloes are virtually unknown here. However, I grew them this year and they have been prolific! I have made your chicken stew (delicious!) and this salsa Verde. I felt sure I would be freezing lots, but it was so wonderful it all got eaten very quickly. My brother and Mum both took a pot home and said how professional it tasted. Thanks so much for the recipe. It’s tastier and healthier than shop bought versions and such a great use of the enormous tomatillo crop I’ve produced. I feel very smug! Thanks, Elise.

  29. Janposted September 6, 2013 at 3:05 pm Reply

    I made this today and i just had to tell you that it is EXCEPTIONAL.

    I am off to pick up enough tomatillos to make 3 or 4 more batches!

    Thank you for sharing.

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  31. E. Malcomposted July 4, 2013 at 8:13 am Reply

    Can’t wait to make this salsa! Can it be made two days in advance? I would like to make it Thursday to serve at a party on Saturday…

  32. E. Malcomposted July 4, 2013 at 6:45 am Reply

    Can’t wait to make this salsa! Can it be made two days in advance? I would like to make it Thursday to serve at a party on Saturday…

    Thank you!!

    • Kristin Lposted August 20, 2014 at 11:53 am Reply

      Yes! I made it Saturday and ate it until it was gone on Thursday. For a party, it will be gone that day though!

  33. sherieposted June 24, 2013 at 6:29 pm Reply

    That is fantastic! I just served it over shrimp gilled with Mexican spice mixture & topped w/sour cream. I am moaning in ecstasy! I don’t understand why anyone bothers to go out to eat when you can whip up something this good fairly simply.

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  35. julieposted April 4, 2013 at 12:43 am Reply

    just got a jar of the avocado salsa. is it suppose to be refrigerated or because it is canned it will be fine in the cabinet and refrigerate after opening?

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  38. francesposted December 7, 2012 at 7:54 am Reply

    Love your food blog with exciting different recipes. Hope it’s okay but I pinned your Salsa Verde Recipe on my Pinterest Board, under Christmas delicious food. Will be making this for Christmas.

  39. francesposted December 7, 2012 at 7:50 am Reply

    Love your fun for food. Shared your Salsa Verde Recipe on my Pinterest Board.
    Hope that’s okay.

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    • nicoleposted October 8, 2012 at 9:01 am Reply

      how long does the salsa last once it’s made

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  43. Danielleposted September 13, 2012 at 4:12 pm Reply

    Oh my goodness! Just finished making your recipe! Absolutely delicious! Thank you so much for sharing this . . . somehow I just know that this large quantity still won’t be enough for the family! :)

  44. Daniela @ food recipes HQposted September 7, 2012 at 2:51 pm Reply

    Glad I found out your blog, so interesting! Great recipe

  45. Kristi Rimkusposted August 29, 2012 at 7:34 am Reply

    I admire anyone who cans like this. It’s so impressive! I can see why this salsa is so addicting!

  46. Michelleposted August 21, 2012 at 11:16 am Reply

    A friend made this last night for our book club. It is the best salsa I’ve ever eaten! Thank you for sharing.

    • Ginaposted August 22, 2012 at 1:12 pm Reply

      I would like to confirm that, Michelle: This is the best salsa verde I have ever eaten. A Guatemalan friend made a version of this recently, which was formerly the best I’d ever eaten (it did contain avocados). The only change I made was to use two jalapenos and two habaneros, which gave it just the right amount of heat for a medium spicy.

      Many thanks for this recipe. I have spent quite a long while searching for the right one, and this is it!

      • Sommerposted August 22, 2012 at 1:15 pm

        Thanks Michelle and Gina, you girls made my day!

      • Ginaposted August 22, 2012 at 2:16 pm

        Just an important correction: I used Serrano chiles, not Habaneros.

        I will be making this often, and I do believe it is very authentic.

        Muchisimas gracias.

  47. Yvearlposted August 17, 2012 at 5:02 pm Reply

    Another fantastic recipe using avocados. A win for everyone!!! Can’t wait to try this! Thank you for sharing.

  48. Nancyposted August 12, 2012 at 1:10 pm Reply

    This salsa was amazing. This is the first time I grew tomatillos. They grew like crazy. Didn’t know how many ways you can use tomatillos. I live in high desert.

  49. Fern Slotmanposted July 23, 2012 at 9:37 am Reply

    I want to make this, but just have one question. This makes 4 pints. How do you store the extra? Do you freeze it or refrigerate it?

    • Sommerposted July 25, 2012 at 10:11 pm Reply

      I usually freeze some of it for later. :)

  50. Cookin' Canuckposted June 27, 2012 at 11:12 am Reply

    What an original version of salsa verde! I’d love to see it linked up in our avocado link-up/giveaway that Kristen & I are hosting right now.

  51. Karenposted June 26, 2012 at 6:32 pm Reply

    Could this be canned if you left out the avocado? I only have a water bath canner and it seems the avocado would be the only thing that I would need to leave out to can it safety.

  52. Thembiposted May 24, 2012 at 11:12 pm Reply

    Thanks! Made this today and its excellent.

  53. Mary Charestposted May 5, 2012 at 10:39 am Reply

    First, I love your site. I have never seen a tomatillo, so was wondering about subbing green tomatoes. I would love to grow them since we grow tomatoes if I can find the seeds. the recipe looks yummy.

    • Jenposted January 29, 2013 at 10:46 am Reply

      To sub tomatillos you can you a jar of green salsa Verde.( it’s got all the above ingredients minus the avocado’s. So when you are in a hurry get a jar of La Cosenta green salsa ( my fav) an avocado I like to add a little extra garlic, jalapeño, salt and cilantro! YUM quick and easy! I do plan to try it from scratch on day too!

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  55. Nicoleposted November 1, 2011 at 5:07 pm Reply

    I saw this on pintrest and knew i had to make it and i did today. It is wonderful i ate so much but i bet the stuff cooling in my fridge is even better. Thanks. How long do you think it will last in the fridge?

  56. Jackyposted October 31, 2011 at 2:48 pm Reply

    Just took my first jar out of the freezer for a Halloween snack. Yummy! Thawed perfect. Thanks.

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  58. Axaposted September 28, 2011 at 7:46 pm Reply

    I just made this today. My husband said it was yummy and I loved it. It ‘s a guacamole dip and salsa all in one.

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  60. RisaGposted September 4, 2011 at 9:06 pm Reply

    I grew tomatillos many years back. They have an interesting plant. I love those papery husks. They are just wonderful.

    The salsa sounds wonderful. Got to try that. Thanks for sharing.

  61. Halleyposted September 2, 2011 at 7:12 pm Reply

    I just made this and it is fantastic. It’s like if you puréed a Chipotle burrito and ate it. If I were on death row, I would ask for this to be part of my last meal.

    • Sommerposted September 2, 2011 at 9:43 pm Reply

      Oh I’m so glad you liked it and THAT is a powerful complement. You just made my day. :)

  62. 外贸posted August 26, 2011 at 12:21 am Reply

    These look very nuture!

  63. [email protected]posted August 20, 2011 at 10:46 am Reply

    I am making this right now – everything is in the oven. I can not wait to try it!!! I’m afraid I might eat it all myself!

  64. Marieposted August 5, 2011 at 3:25 pm Reply

    This year I have plenty of plants going and lots of ideas but I also started pineapple tomatillos and I have NO idea what to do with them, any suggestions?

  65. Shirleyposted August 4, 2011 at 5:25 pm Reply

    Wish I could have one of those little green jars, they look so good! Hard to kill, I mean, easy to grow sounds exactly like my kind of plant.

  66. Michelleposted August 4, 2011 at 1:22 pm Reply

    Thanks for the great ideas, this is my second year growing tomatillos and last year I gave a lot away because I did not know what to do with them. This year I have plenty of plants going and lots of ideas but I also started pineapple tomatillos and I have NO idea what to do with them, any suggestions?

  67. Tiffanyposted August 3, 2011 at 8:20 pm Reply

    Love the fusion of avo and tomatillos!

  68. Parsley Sageposted August 3, 2011 at 7:07 pm Reply

    This is fantastic. Love the mash up with the avocado and the green lanterns :) Buzzed!

  69. Steve @ HPDposted August 3, 2011 at 1:54 pm Reply

    not sure if there’s any science behind this, but I’ve found that (1) using a 50-50 tomatillo to tomato ratio gives the perfect sweet/tart flavor for our salsa, and (2) cutting them in half before roasting lets some steam escape, resulting in a less soupy, chunkier salsa. cheers!

  70. The Elegant Eggplantposted August 3, 2011 at 10:29 am Reply

    I LOVEEE salsa verde like this! And great idea to freeze it for later. Definitely going to try this one :)

  71. Sylvie @ Gourmande in the Kitchenposted August 3, 2011 at 3:45 am Reply

    You’re right, tomatillos are really interesting looking and make for a great photography subject. And I never knew they were so easy to grow, good to know!

  72. elle marieposted August 2, 2011 at 8:15 pm Reply

    You’ll have to send me a jar… you photography is really looking stellar.. well done you! LOVE it, I am a huge fan of tomatillos and ground cherries.

  73. Skylarposted August 2, 2011 at 8:12 pm Reply

    I’ve never had luck growing tomatillos, so kudos to you for that alone! The salsa looks great too, something new to do with avocados. Thanks!

  74. Kathleenposted August 2, 2011 at 6:40 pm Reply

    Wow! This looks really amazing. I’m blown away that you grew your own tomatillos!!!!

  75. Aimee @ ShugarySweetsposted August 2, 2011 at 3:53 pm Reply

    Beautiful. I love salsa verde with enchiladas!

  76. Georgia Pellegriniposted August 2, 2011 at 3:35 pm Reply

    Love this. And love the idea of jarring it for a rainy day. I have so many hot peppers right now that I’m trying to decide what to do with…. maybe a salsa is in order!

  77. Angie's Recipesposted August 2, 2011 at 6:30 am Reply

    I don’t think I ever had tomatillos before….would really love to try! The salsa verde sounds and looks tempting!

  78. Pachecopattyposted August 1, 2011 at 11:01 pm Reply

    This salsa recipe is a marvel! The addition of the avocado sounds so good! I’m growing tomatillos too and last week I roasted a couple and threw them into some pesto, yum- simple way to use some up;-)

  79. Jeanetteposted August 1, 2011 at 10:35 pm Reply

    So cool that you grew your own tomatillos! I took a break this year and joined a CSA – the wildlife wore me down last summer. Love the creaminess that the avocado must bring to this tomatillo salsa.

  80. MIss @ Miss in the Kitchenposted August 1, 2011 at 8:07 pm Reply

    As alway I love your photos! Superb! I never thought about growing tomatillos, I will have to try them next year. My garden is full of grass and my yard is just dirt, that should tell you something about my skills.

  81. Annposted August 1, 2011 at 7:37 pm Reply

    Oh – I LOVE this! I read your post aloud to my husband about planting vegetables in your landscaping. I am horrible at landscaping and gave up years ago…..but veggies in with everything else? Awesome!

  82. Kristenposted August 1, 2011 at 7:35 pm Reply

    I can just imagine the wonderful flavors of that salsa with all of those roasted veggies. So beautiful!

  83. Erin @ Dinners, Dishes and Dessertsposted August 1, 2011 at 7:17 pm Reply

    Never would have thought to grow tomatillos! I grow tomatoes and peppers, but not them! What a great recipe! One of the best parts of Mexican restaurants is the salsa verde!

  84. Kellyposted August 1, 2011 at 7:10 pm Reply

    Hah I love the garden stories- I have similar issues! This recipe looks amazing… I never considered roasting ingredients for my salsa. I will have to try that!

  85. janposted August 1, 2011 at 7:03 pm Reply

    Looks yummy for my tummy. I could can it without the avacado though couldn’t I and then when I find ripe avacadoes all I have to do is add the salsa?

  86. Carolynposted August 1, 2011 at 6:16 pm Reply

    Okay, remind me next year that I need to grow tomatillos! Because we love them and it never occurred to me to grow my own. Fab salsa, especially with the avocado in there.

  87. Priya Sreeramposted August 1, 2011 at 5:48 pm Reply

    sounds good !

  88. Cristinaposted August 1, 2011 at 4:43 pm Reply

    Thank you for sharing about tomatillos and how easy they are to grow. I’m adding them to a list of produce I would like to try for next year…I need produce that’s easy as I’m terrible w/my outside & inside plants. I struggle for a green thumb!

    I luv that you’ve roasted the ingredients for the salsa. Makes for fantastic flavors…will try this for sure next time I’m making tomatillo sauce for taquitos or huevos rancheros! :)

  89. Kocineraposted August 1, 2011 at 4:31 pm Reply

    I love tomatillos! This summer I attempted growing some of my own, but the green thumb didn’t seem to take effect. :D It’s so much fun to live vicariously through your harvest, though. Not to mention, avocados + tomatillos = yum!!

  90. Maris (In Good Taste)posted August 1, 2011 at 4:24 pm Reply

    Really great pictures!

  91. Dmarieposted August 1, 2011 at 2:45 pm Reply

    ooh, this recipe looks delish. thanks, Spicy!

  92. torviewtorontoposted August 1, 2011 at 1:19 pm Reply

    salsa looks colourful delicious

  93. claireposted August 1, 2011 at 1:16 pm Reply

    AH! That picture of your garden is GORGEOUS. What kind of camera do you use?/!

  94. CLAIREposted August 1, 2011 at 1:08 pm Reply

    gorgeous and a perfect way to sass up summer salsa! :)

  95. Lindaposted August 1, 2011 at 1:05 pm Reply

    And I thought I was the only one not tending to a garden this summer! I too plant herbs and such here and there, but nothing full blown! Wonderful combination of flavors in this salsa and I like that it’s slightly roasted. I think I’ll make the full recipe and share the love with all my friends!

  96. [email protected]posted August 1, 2011 at 12:55 pm Reply

    Avocado in salsa verde…OH MY YUM!! This sounds terrific!

  97. bonnie from Sweet Lifeposted August 1, 2011 at 10:47 am Reply

    thank you for the great info, I have eaten tons of tomatiollos , but never tried to grow them!!

    love the pics!

  98. Stevieposted August 1, 2011 at 10:35 am Reply

    I make salsa verde often, but never thought of the addition of avocado and cilantro. It almose sounds like a pico de gallo with tomatillos rather than tomatoes, which has been more throughly blended, of course. This is a condiment that I”d like to try.

  99. The Mistress of Spicesposted August 1, 2011 at 10:02 am Reply

    How delicious this looks! If only we had tomatillos here in France…! Was it easy to grow them?

  100. A Little Yumminessposted August 1, 2011 at 9:38 am Reply

    I am not a great “plant-mama” either. Never thought of growing tomatillos. You seem to be doing OK! Great recipe! Perfect for summer parties!

  101. carolinaheartstringsposted August 1, 2011 at 10:46 am Reply

    That looks so good. Wonderful pictures as always!

  102. The Steaming Potposted August 1, 2011 at 8:39 am Reply

    This looks so tempting. Your pictures are to die for!

  103. Tricia @ Saving room for dessertposted August 1, 2011 at 8:13 am Reply

    This sounds terrific! I never knew how they grew – very interesting and informative as always! Beautiful photos too. Wish I lived next door – I would bring the chips!

  104. Susieposted August 1, 2011 at 10:03 am Reply

    This looks fantastic. Great recipe.

  105. Katarinaposted August 1, 2011 at 6:55 am Reply

    Great pictures!

  106. Spice Sprayposted August 1, 2011 at 8:45 am Reply

    Great website, great pictures!