Tomatillo-Avocado Salsa

By Bill Fuller of Mad Mex | Yield: 2 Pints Salsa
By / Photography By Michael Fornataro | March 28, 2016


1. Wash, peel, and roughly chop the tomatillos. Puree tomatillos, jalapeños, salt, cumin, lime juice, and avocados in a blender until smooth.
2. Pour the mixture into a bowl and stir in cilantro.
3. Serve the salsa alongside grilled fish or chicken, atop a bowl of chili, or with tortilla chips!

Mad Mex, Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills.

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  • 2 pounds tomatillos
  • 2-3 jalapeños, stems and seeds removed
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • Juice of 3 limes
  • 2 avocados peels and pits removed
  • ½ cup cilantro, roughly chopped
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