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The days are longer and warmer. If it is not quite summer yet, we can pretend.

The fresh, bright flavor of tomatillo salsa is always a pleasure.  Whether with chips or atop chicken or fish, this condiment can rule the table. It’s best made fresh and enjoyed within the hour. If you do have leftovers, you’ll find the natural pectin in the tomatillos gives you a very congealed item the next day. Not to fear, just add some hot water to loosen the salsa and you are back in business. Careful, not too much water. You don’t want to put the fire out.

There are multiple ways to do this salsa: classic and tangy or adorned with avocado and smooth.

In the bowl in the top picture, you see the tomatillos, jalapeno and avocado components you’ll need. If you like you can use fresh tomatillos but I have to say that canned tomatillos are a time-saving step. And a less messy than steaming or roasting the tomatillos.

In the second picture, you see that almost frothy salsa achieved with no avocado. This version has the full tang you’d expect. Add an avocado or two, and you get that bottom version, creamy and smooth. There’s still a bit of an edge but the avocado has real impact, both in texture and flavor.

Enjoy your tomatillos.

Salsa Verde with Canned Tomatillos and Perhaps Some Avocado

Yield: 1 pint+


  • 1 can (10 ounces) undrained tomatillos
  • ½ cup coarsely chopped onion
  • 1 small clove of garlic, minced
  • 2 tablespoons fresh cilantro leaves
  • 1 fresh jalapeno chile, or to taste
  • 1 or 2 avocados, peeled, pitted and cut into chunks
  • ½ teaspoon salt
  • ½ teaspoon ground cumin [optional]
  • ¼ cup champagne vinegar [optional, to increase the tang]
  • Water as needed


Open the can of tomatillos and drain. Place all ingredients in a blender or food processor. Pulse to mix and adjust the flavor as needed. Some water may be needed to achieve the consistency you need. A touch of vinegar may be wise if you wish to have extra bite. Go slowly here, one tablespoon of vinegar at a time.

Again, the next day, the salsa will have set because of the pectin in the tomatillos. To refresh the salsa, simply mix in a little warm water.

Source: Brian O’Rourke 

Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/15th second at ISO‑3200