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Green chile creamy avocado salsa

This is another salsa recipe using tomatillos


  • 2 long green chiles Hatch or Anaheim
  • 1/2 pound tomatillos husked
  • 1 avocado peeled, pitted, cut in half
  • 2-3 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 tsp lime juice
  • 1/4 cup water
  • 1 tsp salt


  • Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Place the tomatillos in a blender.
  • After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and add to the blender.
  • Add the avocado, garlic, cilantro, lime juice, and water to the blender. Puree until smooth, then add salt to taste (I usually start with 1/2 teaspoon kosher salt). If too thick, feel free to thin it with more water.