Combine the best salsa and guacamole have to offer in one awesome recipe. Tomatillo Avocado Salsa is super creamy with a tangy kick
Tomatillos offer a uniquely tart flavor and beautiful green color that spices up a recipe.
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Creamy sauces and dips are some of my favorite low-carb recipes to make on a ketogenic diet. Fat heavy dressings are an a quick and easy way to add extra fats to any meal. Generally, they will keep for 3 to 5 days refrigerated in an air tight container. One can bring a portion of sauce or in this case, salsa, in a packed lunch and enjoy it with with a protein source and leafy green vegetable or steamed broccoli or cauliflower.
This tomatillo avocado salsa recipe was great on a plate of slow cooked beef and sautéed leafy greens from our garden. It can also be used as a dip on celery sticks or cucumber slices.
- 12 whole tomatillos
- 1 to 2 jalapeños deseeded
- 1 bunch cilantro chopped
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 lime juiced
- 2 whole avocado
- Boil water in a small saucepan. Add the tomatillos and maintain a boil for 3 to 5 minutes. They will be tender when done.
- In a blender or food processor, combine all ingredients except tomatillos and avocados. Mix well to combine.
- Add the tomatillos, mix again. Finally, add the avocados and combine thoroughly.