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This is the most delicious and creamy Tomatillo Salsa I've ever tried by a long shot! Not only is it easy to make, but it's also a great low carb treat!
I have no shame about saying this isn't my original recipe. When I eat something as amazing as this Tomatillo Salsa, and someone is kind enough to share their recipe with me, I have to pass it along. I got this from Nora Heene and she was kind enough to make me a batch of it to taste.
Why You'll Want To Eat This Tomatillo Salsa On Almost Everything
- Fast. Ready in under 30 minutes.
- Easy. Cook the tomatillos and blend with the remaining ingredients.
- Low Carb. Only 2 net carbs per serving.
- Delicious. An incredibly satisfying keto salsa recipe.
What Does This Tomatillo Salsa Taste Like?
The tomatillos give it a subtle tang. The serranos lend a lovely heat that you can feel coming on. And just as you think "Whoa! This is spicy!" the crema comes in, to soothe and please.
I seriously cannot stop eating it.
How To Make Tomatillo Salsa
- Remove the husk from the tomatillos and wash to get the sticky stuff off them.
- Place the tomatillos and two serrano peppers in a pot. Add the water.
- Allow the water to come to a boil and then cook until the tomatillos turn a darker green (approx 5 min). Do not over boil or you will end up with broken, mushy tomatillos.
- Remove from water and put in blender.
- Add fresh cilantro, salt to taste, a garlic clove or frozen cube, one whole avocado and two heaping tablespoons of crema Mexicana (or sour cream).
- Blend and adjust salt and/or cream based on your preference.
Can You Make This Keto Salsa Ahead Of Time?
You absolutely can make this Tomatillo Salsa ahead of time! This recipe makes about four cups of salsa, so unless you're having a party or a hefty appetite, you'll likely have some leftover.
You can store it in the fridge for 3-5 days without it beginning to lose the delicious flavor or texture it had the day you made it.
What To Eat With Tomatillo Salsa
I have eaten it on or with EVERYTHING Including kababs, tandoori chicken, rice, and tomatoes.
Let's be honest, I've also eaten it straight off the spoon.
When Nora originally shared this recipe, she had made it to go with my authentic Carnitas recipe, which she and her family like very much. So you know it will also be great in tacos.
Slow smoked Pork Shoulder would be amazing with a dollop of this as well.
But really you just need to make it once, and you will realize how many more things it will go with.
If you love this Tomatillo Salsa as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Keto Creamy Avocado Tomatillo Salsa
If you have a better recipe for an easy, spicy, creamy, authentic tomatillo salsa, I need to see it immediately because if not, I am going to claim that this is the BEST tomatillo salsa you've ever had--especially when you consider that it is keto and low carb.
Print Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Appetizers, Sauces
Cuisine: Mexican
Keyword: Avocado Tomatillo Salsa, Keto Salsa, Tomatillo Salsa
Servings: 8 servings
Calories: 50kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
For Boiling
- 6 (6) medium tomatillos
- 2 (2) Serrano peppers
- 2 cups (500 g) Water
For Blending
- 1/4 cup (4 g) Cilantro
- 1 (1) Avocado, pitted and pulp removed
- 2 (2) Garlic Cloves
- Kosher Salt
- 3 (3) heaping tablespoons Crema Mexicana or sour cream
Instructions
Remove the husk from the tomatillos and wash to get the sticky stuff off them.
Place the tomatillos and two serrano peppers in a pot. Add the water.
Allow the water to come to a boil and then cook until the tomatillos turn a darker green (approx 5 min). Do not over boil or you will end up with broken, mushy tomatillos.
Remove from water and put in blender.
Add fresh cilantro, salt to taste, a garlic clove or frozen cube, one whole avocado and two heaping tablespoons of crema Mexicana (or sour cream).
Blend and adjust salt and/or cream based on your preference.
Makes about 4 cups of sauce which keeps very well in the refrigerator.
This recipe makes about 4 cups of sauce. I used 1/2 cup as a serving for macros.
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Nutrition
Calories: 50kcal | Carbohydrates: 4g | Fat: 4g | Fiber: 2g | Sugar: 1g
Tried this recipe?Follow @twosleevers and Pin it!
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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Instant Pot Kimchi Jjigae | Korean Beef Stew »
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Reader Interactions
Comments
Ute
Do I have to use fresh tomatillos or can I also use the ones in a can? Can't get fresh ones anywhere
Reply
B. Rene
This sauce is soooo delicious! I gave the recipe to my hubs and he whipped it up quickly. Threw it on top of some pulled pork with cotija cheese on top, so good! I'll be using the leftover sauce over some Keto Chicken enchiladas. Mmm-mm-mmmm!Reply
URVASHI PITRE
I honestly could drink it with a spoon.
Reply
Rihanna
Im not sure what I did wrong, it was bland... maybe the tomatillos I picked were lame. Feel like it's missing acid in mine. I'll add onions next time too, double the garlic.Reply
Jennifer Winn
I roasted the tomatillos and peppers first. Turned out fantastic!Reply
URVASHI PITRE
Enjoy! It’s such a lovely flavor and roasting makes it even better.
Reply
Marilyn
Did you boil in the instant pot? If you did tell me how? Also what fin I can’t find Serrano peppers? Thanks
Reply
URVASHI PITRE
No you boil stovetop. Jalapeños or any other green hot peppers will work.
Reply
