This Mexican-style Tomatillo Salsa is a smoky, tangy, slightly spicy, and mildly sweet salsa verde you’ll want to eat by the spoonful. Bright tomatillos, creamy avocado, charred corn and poblano, red onion, and fresh cilantro combine for a chunky, refreshing dip that works as a chip dip or a bold topping for tacos, grilled meats, eggs, and more.
This recipe is quick and easy but packed with flavor. Grilling the vegetables adds a smoky-sweet note that balances the bright acidity of the tomatillos and the richness of the avocado. The texture is satisfyingly chunky—bite-sized pieces of corn, tomatillo, and avocado with a little crunch from the red onion.
Use this salsa on tacos, spoon it over enchiladas, pair it with grilled pork or chicken, or simply serve it with tortilla chips. Make a double batch if you’re feeding a crowd—this one disappears fast.
Is Green Salsa Hotter Than Red?
Heat depends on the chiles used. This version uses a poblano pepper, which is mild—comparable to an Anaheim pepper—so it will usually be less spicy than many red salsas. To increase the heat, substitute a jalapeño or serrano, or add red pepper flakes to taste.
Ingredients You’ll Need
Below is an overview of the main ingredients and simple substitutions. Exact amounts are listed in the recipe card further down.
- Fresh corn – 2 small ears, shucked and grilled until golden. Frozen corn can be used if thawed and seared briefly.
- Poblano pepper – Adds mild heat and smokiness. Swap for jalapeño or serrano for more heat.
- Tomatillos – About four medium tomatillos, husked and rinsed to remove the sticky coating.
- Avocados – Ripe but firm, chopped to add creaminess.
- Red onion – Finely chopped for a bright bite.
- Fresh cilantro – Optional if you don’t love the flavor.
- Salt – Start with ½ teaspoon and adjust to taste.
How to Make This Tomatillo Salsa
Grill the corn, poblano and tomatillos to develop smoky flavor, then combine them with avocado, onion, cilantro and salt. The finishing step is a coarse mash of the avocado so the salsa stays chunky but cohesive.
- Prep: Preheat a gas grill to medium heat.
- Grill corn: Grill ears of corn, turning occasionally, until golden on all sides (about 6–8 minutes). Let cool, then cut kernels from the cob into a large bowl.
- Grill poblano and tomatillos: Grill the poblano and tomatillos, turning occasionally, until the skins are charred, about 10 minutes. Let cool.
- Prepare vegetables: Peel the charred skin from the poblano, remove stem and seeds, and chop. Finely chop the tomatillos and add them to the bowl with corn.
- Combine and mash: Add the chopped avocado, red onion, cilantro, and salt. Coarsely mash the avocado with a fork and stir until ingredients are combined. Taste and adjust salt, then serve immediately.
Recipe Tips
- Choose ripe produce: Tomatillos should be firm and green, avocados ripe but not overripe. Fresh ingredients make the biggest difference.
- Use tongs: Turn corn, poblano, and tomatillos with tongs while grilling to avoid burns.
- Cool before chopping: Allow grilled vegetables to cool so they’re easier to handle and the avocado won’t warm and brown prematurely.
How to Use Tomatillo Salsa
This versatile salsa can be used many ways. A few ideas:
- Spoon over taco bowls or tacos
- Top baked salsa chicken or grilled pork tenderloin
- Stir into scrambled eggs or use on quesadillas
- Use as a fresh dip for chips
- Mix a spoonful into mac and cheese for a bright twist
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for 2–3 days. The acidity from the tomatillos helps slow avocado browning. Use a container with minimal air space or press plastic wrap onto the surface.
- Freezer: Place salsa in a small airtight container and freeze up to 1 month. Thaw overnight in the fridge before serving; texture may soften slightly after freezing.
Tomatillo Salsa Recipe
Ingredients
- 2 small ears fresh corn, shucked
- 1 small poblano pepper
- 8 ounces tomatillos, husked (about 4 large tomatillos)
- 3 avocados, halved, pitted, peeled, and roughly chopped
- 3 tablespoons finely chopped red onion
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt, or to taste
Instructions
- Prep: Preheat a gas grill to medium heat.
- Grill corn: Grill the ears of corn, turning occasionally, until golden on all sides, 6–8 minutes. Remove and let cool, then cut the kernels from the cob into a large bowl.
- Grill pepper and tomatillos: Place the poblano and tomatillos on the grill and cook about 10 minutes, turning occasionally, until charred. Remove and let cool. Peel the poblano, remove stem and seeds, and chop.
- Combine: Chop the tomatillos and add them to the bowl with the corn and poblano. Stir in the chopped avocado, red onion, cilantro, and salt. Coarsely mash the avocado with the back of a fork and mix until combined. Taste and adjust seasoning.
- Serve: Serve immediately as a dip or topping.
Equipment
- Grill
Notes
- To Store: Keep salsa in an airtight container in the fridge for 2–3 days.
- To Freeze: Freeze in a small airtight container for up to 1 month; thaw overnight in the fridge before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
More Easy Homemade Sauces and Dips
If you enjoyed this salsa, try other simple condiments to brighten meals.
- Loaded Southwestern Avocado Dip
- Classic Enchilada Sauce
- Easy Green Hummus With Feta Cheese
- Chocolate Peanut Butter Hot Fudge Sauce