Last weekend’s co-op share came with lots of little green tomatillos. It also came with a bunch of tomatoes, some jalapeno peppers and quite a few avocados. So I did what any sensible person would do – I ran to the kitchen and set about concocting a salsa verde/guacamole hybrid. Despite the two jalapenos, this salsa-mole doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes up a lot of salsa, so invite some friends over and have a party!




  • 10 tomatillos, skins removed, rinsed and cut into quarters
  • 2 jalapeno peppers, cut in half and seeds removed
  • 4 garlic cloves
  • ½ white onion (about ½ cup), cut into wedges
  • ½  cup loosely packed parsley or cilantro, chopped (cilantro is traditionally used, but my co-op share also came with parsley)
  • 1 teaspoon sea salt
  • 2 tablespoon lime juice
  • 1 tomato, diced
  • 2 avocados, chopped



  1. Heat oven to 400 degrees.
  2. Roast tomatillos, jalapenos, garlic cloves and onion for about 15 minutes, turning everything over at the halfway point.
  3. In a food processor, mix tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice and sea salt.
  4. Add the avocado and pulse so that they’re mixed in, but still a little chunky.
  5. Serve with tortilla chips or cut veggies. Enjoy!


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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