Photo of Avocado & tomatillo salsa by WW

Avocado & tomatillo salsa

Points® value
Total Time
15 min
10 min
5 min
If you’re not familiar with Mexican salsa de aguacate, literally “avocado salsa,” think of it as the lovechild of creamy guacamole and tangy green salsa. That tang comes from tomatillos, a tart fruit that looks like a small green tomato, but is actually part of the gooseberry family. Be sure to remove the tomatillo’s husk and rinse off the sticky coating before cooking with it. Roasting them gives their tartness a charred earthy flavor. For some heat, feel free to add a jalapeno to the pan before broiling the rest of the ingredients. Serve this dip with your favourite fresh vegetables for dipping or spoon it over grilled chicken and quesadillas.



8 oz, (4 large), husked and rinsed

Uncooked scallions

3 medium, trimmed, each cut into 2 pieces to separate the dark-green parts from the white and light-green parts


2 clove(s), large, unpeeled


2 medium, halved, pitted, and peeled


¼ cup(s), fresh, sprigs

Table salt

¼ tsp(s)


  1. Preheat broiler. Arrange tomatillos, white and pale green parts of scallions, and garlic on a rimmed baking sheet. Broil until charred, about 3 minutes.
  2. Remove scallions and garlic from baking sheet. Turn tomatillos over and broil until charred all over, 2 to 3 minutes more.
  3. Peel garlic and add to a blender, along with tomatillos, avocados, cilantro, salt, broiled scallions, and reserved dark green parts of scallions. Puree until smooth. Makes 2 cups.
  4. Serving size: about 3 tablespoons