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A bowl of tomatillo green-chili salsa verde with a napkin.
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Tomatillo Green-Chili Salsa Verde Recipe with Avocado

This tomatillo salsa verde is made with raw tomatillos, an Anaheim pepper, mint, and avocado and it's ready in 15 minutes.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer or Snack, Condiment
Cuisine: Mexican
Keyword: salsa verde, tomatillo green chile salsa verde
Servings: 7
Calories: 77.1kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 1 pound tomatillos
  • 1 Anaheim chile pepper
  • 1 white onion
  • 1 avocado
  • 1 tablespoon chopped fresh mint leaves
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh lime juice
  • ¾ teaspoon kosher salt or ½ teaspoon table salt, to taste
  • ¼ teaspoon ground black pepper optional
  • ¼ teaspoon ground cumin optional
  • ¼ teaspoon dried oregano optional

Instructions

  • Remove the husks from the tomatillos. The surface of the tomatillo fruit is sticky, and it's important to wash the fruit with soapy water to remove it. Rinse well and coarsely chop. Add to the bowl of a food processor fitted with a blade.
  • Slice off the stem from the Anaheim pepper, and coarsely chop the entire pepper without removing the seeds or pith. Transfer to the bowl of the food processor.
  • Coarsely chop the onion, avocado, and mint leaves and add to the bowl. Mince the garlic and add to the rest of the ingredients.
  • Squeeze lime slices over the bowl and add the salt and optional ingredients if you decide to use them for an extra punch of flavor.
  • Attach the lid of the food processor and pulse until you have the texture you want.
    Serve at room temperature.

Nutrition

Serving: 0.5cup | Calories: 77.1kcal | Carbohydrates: 8.7g | Protein: 1.5g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.9g | Sodium: 279.5mg | Potassium: 344.3mg | Fiber: 3.8g | Sugar: 3.7g | Vitamin A: 146.9IU | Vitamin C: 13.3mg | Calcium: 15.1mg | Iron: 0.6mg