California Avocado Tomatillo Salsa

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Serves: 4
  ripe Fresh California Avocado, seeded, peeled
  tomatillos, husked, washed and very finely
  scallions, white and some green parts, thinly
1/2    bunch cilantro, chopped
Tbsp.  minced jalapeño pepper, seeds optional
1/2  tsp.  salt
1/2  tsp.  freshly ground black pepper
1/4  cup  freshly squeezed lime juice
Tbsp.  Extra virgin olive oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine all ingredients in a bowl.
  2. Cover and chill at least 30 minutes.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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