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Tomatillo Avocado Sauce

This is a salsa bar standby and is a great taco condiment.  This also makes a great dressing for a salad, just thin it out with a bit of oil and vinegar. The sauce is just the basic salsa verde recipe, with avocado and sour cream added in.  Remember, salsa verde freezes excellently, but the avocado in this recipe won’t freeze well.  If you want to make this sauce in the off-season, freeze salsa verde alone, then defrost when desired, add the avocados and sour cream, and process until smooth.


1/2 pound tomatillos, husked, rinsed

2 green chiles 1/2 to 1 jalapeno

1 small onion, chopped

2 garlic cloves

1/4 cup (firmly packed) fresh cilantro leaves

1 tablespoon fresh lime juice (optional)

1 tablespoon olive oil

1 whole ripe avocado, diced

2 tablespoons sour cream or plain yogurt (optional)


Roast tomatillos and green chiles under the broiler until charred. Remove skins from chiles (this step is not necessary for the tomatillos).  In a food processor or blender, puree all ingredients until smooth. Add salt to taste.

Submitted by Sara Jones, Tucson CSA