This Mexican-style Avocado Tomatillo Salsa is a smoky, spicy, tangy, yet sweet condiment that you’ll want to eat by the spoonful! With a wave of freshness in every bite, you’ll be whipping up this wholesome salsa verde whenever you get the chance.
Chunky Green Chile Tomatillo Salsa With Avocado
You’re about to start going through tortilla chips at a record pace. This quick and easy tomatillo salsa is insanely refreshing! From the creamy avocado to the juicy grilled corn, each ingredient charms your taste buds with a new layer of flavor.
The chunky texture of the sauce is just as satisfying – the creamy, juicy elements are beautifully balanced by a light crunch. Whether you use your salsa as a nacho topping, a taco filling, or an enchilada sauce, you’ll want to make it a permanent feature of the dish. Just try not to use it all up in one sitting! Psych! Use up, eat up as much as you want, boo! Summer is for foodie-fun! 🤩
Is Green Salsa Hotter Than Red?
There are too many factors at play for this question to have a clear answer. Red salsa tends to be hotter in general, but it all depends on the kind of chile used. 🌶
This salsa is made with a poblano chili, which has a mild heat (similar to that of an Anaheim pepper). Chances are, it’s not quite as spicy as your go-to red salsa. If you’d like to crank up the heat, stir in some red pepper chili flakes or use a jalapeño instead.
What You’ll Need
Enough talk! Let’s dive into this life-changing recipe. Check out the full version toward the end of this post for specific amounts.
Fresh Corn: Shucked, husks removed.
Avocados: Hass avocados are available year-round, and I highly recommend using them for your salsa. Cut them in half, pit them, peel them and roughly chop them up.
Red Onion: Rinsed, dried and finely chopped.
Chopped Fresh Cilantro
Salt: To enhance the flavors of all those fresh ingredients.
How to Make Avocado Tomatillo Salsa
This crave worthy salsa comes together in no time. If you can’t use your outdoor grill, grab that stovetop grill pan.
Heat Grill: Preheat your gas grill to medium.
Grill Corn: Grill the corn, turning it occasionally, until it’s golden on all sides. This will take about 5 minutes. Let the grilled corn cool completely.
Transfer to Bowl: Cut the kernels from the cob and transfer them to a large bowl.
Grill Chile & Tomatillos: Grill the poblano chile and tomatillos, turning them every so often, until the skins are nicely charred. This will take around 10 minutes. Let the grilled veggies cool.
Prep Chile for Salsa: Use your fingers to peel the charred skin from the pepper. Remove the stem, core and seeds.
Chop & Mix With Corn: Chop the chile into small chunks and combine it with the corn.
Add Tomatillos: Finely chop the tomatillos and add them to the corn mixture.
Add Remaining Ingredients: Add the avocado, onion, cilantro and salt. 👇
Mash Avocado: Coarsely mash the avocado.
Stir & Serve: Stir your salsa until all of the ingredients are combined. Serve it immediately.