A marriage of guacamole and salsa verde, Tomatillo Avocado Sauce is silky smooth in texture, tangy in flavor, with a bit of spice. It’s also quick and easy to prepare, with roasted jalapenos or green chiles. Serve it with grilled shrimp, fish, chicken or pork – or simply as a dip with tortilla chips.

My family has always loved Mexican food. My dad was raised in Tucson, Arizona and my mom went to University of Arizona, so Southwestern food was regularly served in our house growing up. I have always been particularly fond of the Mexican avocado dip called guacamole. Lately, I have also come to like the tangy, slightly lemony flavor of tomatillos, which are a traditional ingredient in Mexican salsa verde.

What are tomatillos?

stock photo of raw tomatillos

While they resemble small green tomatoes and both are in the nightshade family, tomatillos are not tomatoes. They have a papery husk (which isn’t edible), and are denser than a tomato, with a bright, distinctly tangy taste. They can be eaten either raw or cooked. Cooking softens their flavors a bit. So, when I want a vibrant, tart sauce, I use them raw. When I want something calmer, I’ll roast them.

What’s in this Tomatillo Avocado Sauce?

I love the combination of piquant raw tomatillos and creamy, smooth avocados in this recipe. The flavors complement each other perfectly, resulting in a well-balanced sauce. Jalapeno peppers add a bit of spice, and lime juice amps up the bright tanginess. The resulting texture is like a creamy avocado salsa verde.

small glass filled with Tomatillo Avocado Salsa

This recipe is extremely flexible. Use serranos or green chiles in place of the jalapenos. Use lemon juice instead of lime. Add in a handful of cilantro if you want. Make it your own!

Plus, it’s super easy to prepare. If you can’t find pre-roasted jalapenos or green chiles, simply roast your own (directions are included in the recipe). Then all the ingredients go into a blender together. That’s it! So easy, so delicious.

What goes with Tomatillo Avocado Sauce?

This sauce pairs well with almost any grilled chicken, pork, shrimp or fish, plus it’s wonderful on tacos. Here are some ideas of what to serve it with:

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clear glass filled with Tomatillo Avocado Sauce

Tomatillo Avocado Sauce

A marriage of guacamole and salsa verde, Avocado Tomatillo Sauce is silky smooth in texture, tangy in flavor, with a bit of spice. It’s also quick and easy to prepare. Serve it with grilled shrimp, fish, chicken or pork – or simply as a dip with tortilla chips.

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: around 2 cups 1x
  • Diet: Gluten Free


  • 6 tomatillos, husked, rinsed, dried and coarsely chopped
  • 3/4 cup cubed ripe avocado
  • 2 (around 2 to 3-inches long) roasted jalapeño or serrano peppers, seeded and halved – see Notes below
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon granulated sugar
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


  1. In a food processor, combine tomatillos, avocado, roasted peppers, lime juice and sugar. Process until very smooth.
  2. Season to taste with salt and pepper.
  3. Cover and chill until ready to serve. Bring to room temperature before serving.


To roast peppers: on a foil-lined baking sheet, arrange raw pepper halves, skin sides up. Broil, 5- to 6-inches from heating element, until skin is charred black. Remove from oven and place in a zip top bag until cooled. Peel and discard skin (don’t rinse!); coarsely chop.

Substitute for jalapeño peppers: use roasted green chiles. I usually use a chile that’s around 3 inches long. Add more to taste.

Tip: if the sauce is too tart for your taste, instead of adding more sugar, first try adding more salt, a small amount at a time.

  • Author: By Lee Clayton Roper
  • Category: sauces, salsas
  • Method: blending
  • Cuisine: Southwestern, Mexican

Keywords: salsa verde, Mexican green sauce

clear glass filled with Tomatillo Avocado Sauce

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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