Recipe courtesy of Aarón Sánchez

Mexican Avocado Salsa

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: about 4 cups



  1. Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
  2. Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

Cook’s Note

Raw tomatillos give this salsa a great tart, acidic flavor.