Avocado Tomatillo Salsa with Baked Tortilla Chips
Avocado Tomatillo Salsa
A cool, tangy tomatillo and avocado salsa served with crisp cumin-lime tortilla chips baked until golden.
Raw tomatillos give this salsa a lively green-apple tang that keeps ripe avocado tasting fresh rather than heavy. Jalapeño, cilantro, and lime sharpen the flavor, while a small piece of onion adds savory depth without overpowering the fruit.
The baked chips are sturdy enough for scooping and far less fussy than frying. Brushing the tortillas lightly on both sides helps them blister and crisp, and cumin-lime salt ties the chips to the cool salsa.
For a milder bowl, remove all the jalapeño seeds and white ribs before blending. For more heat, leave some ribs attached or blend in the reserved half of the chile after tasting the first batch.
The salsa is best within a few hours, but pressing plastic wrap directly onto its surface slows browning. Bake the chips a day ahead, cool them completely, and keep them airtight at room temperature.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Line two large sheet pans with parchment paper and arrange the oven racks in the upper and lower thirds.
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2
Cut each tortilla into 6 wedges. Divide the wedges between the sheet pans, brush both sides lightly with avocado oil, and spread them into single layers.
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3
Mix the lime zest, cumin, and flaky salt in a small bowl. Sprinkle half over the tortilla wedges, turn the wedges, and season with the remaining mixture.
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4
Bake for 12 to 15 minutes, rotating the pans and turning the chips after 7 minutes, until the edges are golden and the centers feel dry. Cool completely on the pans; the chips will crisp further as they cool.
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5
Quarter the tomatillos. Remove the seeds and white ribs from one jalapeño half for mild heat; keep the remaining half reserved for adjusting the salsa.
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6
Add the tomatillos, prepared jalapeño half, cilantro, onion, lime juice, garlic, fine salt, and cold water to a food processor. Pulse until finely chopped but still textured.
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7
Halve and pit the avocados, scoop the flesh into the processor, and pulse just until creamy with small green flecks. Taste and pulse in some or all of the reserved jalapeño if more heat is desired.
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8
Transfer the salsa to a shallow serving bowl and serve immediately with the cooled chips. If making it ahead, press plastic wrap directly against the salsa surface and refrigerate for up to 4 hours.
Ingredients
- Corn Tortillas:12
- Avocado Oil:2 tablespoons
- Finely Grated Lime Zest:1 teaspoon
- Ground Cumin:1/2 teaspoon
- Flaky Salt:3/4 teaspoon
- Tomatillos, Husked and Rinsed:8 ounces
- Large Ripe Avocados:2
- Jalapeño, Stemmed and Halved Lengthwise:1
- Fresh Cilantro Leaves and Tender Stems:1/2 cup
- White Onion, Roughly Chopped:1/4 cup
- Fresh Lime Juice:3 tablespoons
- Garlic Clove:1
- Fine Salt:1/2 teaspoon
- Cold Water:2 tablespoons
Tips & Notes
- Choose firm, bright green tomatillos with dry husks and rinse away their sticky coating before using.
- If the chips brown at different rates, remove the crisp wedges early and return the paler ones to the oven for 1 to 2 minutes.
- Keep cooled chips in an airtight container at room temperature for up to 1 day.
