Photo of Avocado & Tomatillo Salsa by WW

Avocado & Tomatillo Salsa

0 - 1
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Think of this sauce as the love child of guacamole and tangy green salsa. The tang comes from tomatillos, a tart fruit that looks like a small green tomato but is actually part of the gooseberry family. Serve this with fresh veggies for dipping. Before popping the tomatillos into the oven, remove the papery husks and scrub off the sticky coating. Then make sure they get really charred from broiling for lots of smoky flavor.



½ pound(s), (about 4 large), husked and rinsed

Uncooked scallion(s)

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

Garlic clove

2 clove(s), unpeeled


2 item(s), medium, halved, pitted, and peeled


¼ cup(s), sprigs

Kosher salt

¼ tsp


  1. Preheat the broiler. Arrange the tomatillos, white and light-green scallion parts, and garlic on a sheet pan. Broil the ingredients until charred, about 3 minutes. Remove the scallions and garlic from the pan. Turn the tomatillos over and continue to broil until charred all over, 2 to 3 minutes more.
  2. Peel the garlic. In a blender, combine the garlic, tomatillos, avocados, cilantro, salt, broiled scallions, and the dark-green scallion parts. Purée until the salsa is smooth. Makes 2 cups.
  3. Serving size: 3 tbsp