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Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
a bowl of avocado salsa
  • Yield 2 generous cups
  • Prep Time 5 minutes
  • Cook Time 0 minutes


  • 2 garlic cloves
  • 1 tsp. salt
  • 1 small onion minced very fine
  • 2 Serrano chiles, minced very fine
  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 1 ripe avocado
  • 3 tbs. fresh chopped cilantro leaves
  • 2 tbs. fresh lime juice


Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
Using a fork, mash the avocado into the pureed sauce with the lime juice.
Season and serve quickly.

This recipe originally appeared in “Avocado” in the July/August 2006 issue of Experience Life.

Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.


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