Avocado-Tomatillo Salsa

Shredded Chicken Adobo Tacos

Serve this on tacos or serve it with chips. Avocado-Tomatillo Salsa is better than your traditional pico de gallo and more interesting than even the best guacamole.

Avocado-Tomatillo Salsa

Print This Recipe Total time Yield 20–24Source Adapted from Wes Avila Guerrilla TacosPublished
Shredded Chicken Adobo Tacos


  • 1 pound tomatillos (husked and rinsed)
  • 2 ripe avocados (pitted and peeled)
  • 1 serrano chile (stem removed)
  • 6 clove garlic (peeled)
  • 1 bunch cilantro (leaves and some of the stems)
  • kosher salt
  • 4–6 limes (juice only)


In a food processor, combine the tomatillos, avocados, serrano, garlic, cilantro, and a few big pinches of salt. Juice the limes over the top then pulse them in the food processor 3 or 4 times to roughly chop everything together. Scrape the sides of the bowl then pulse 3 or 4 more times. Scrape the side of the bowl then process until you achieve a chunky salsa. Set aside.