avocado tomatillo salsa & fresh pico de gallo.

here’s my ideal situation:


chips, guacamole, fresh pico de gallo, a creamy green salsa, and beer with lime.


this avocado tomatillo salsa is inspired by the most delicious green salsa in town at rosita’s mexican grill in the greenlake neighborhood of seattle. my relationship with rosita’s runs deep and holds a very special place in my heart of the first years i lived in seattle.

my friend ashleigh and i were even in a very embarrassing tv news spot about rosita’s when we were having happy hour there once. the news guy had us talk to the camera about why we love rosita’s (my worst nightmare already - i am famous for awkward word vomit and i belong behind the camera, folks). Then after we had finished our margaritas & food he CAME BACK to ask us to record it ALL OVER AGAIN because his sound was off (double whammy nightmare post-margaritas).

all that to say…rosita’s green salsa is incredible and i wanted to try and recreate it at home. i’m not even 100% sure what is in their salsa, but the version i came up with was very goooooood.

i have a very vague guacamole recipe from like 4 years ago here on my blog. i will have to redo that guacamole post to make it more specific because it deserves it’s own spotlight!


while i was at it, i wanted to add a super fresh pico de gallo recipe to my arsenal!

so i made all three recipes last friday afternoon, just in time for a weekend trip to visit my bestie and her hubs. there were rave reviews of all three items and we even did a funny little taste sesh to put their taste buds to the test to see how many flavors they could identify. v wild friday night! this is how i know i’m getting older….lol. but it was fun!


there’s soooo much chopping involved here - making all three of these items at once is a labor of love.

i’d recommend putting a show up on your device and the time will fly as you chop chop chop away. the time spent is worth it for all these super delicious flavors that are ideal to share with a group or at a party!


Avocado Tomatillo Salsa

Total Time: 30 minutes

Yields about 3 cups


  • 5-6 large tomatillos, peeled and rinsed and cut in half

  • 3 large garlic cloves, kept in their skin

  • 2 TB extra virgin olive oil

  • 1/4 cup water (+ 1-3 TB extra)

  • 1 TB diced jalapeño

  • 1 serrano pepper, seeded & diced (optional, for extra heat)

  • 1/4 cup finely chopped cilantro

  • 1/4 cup finely chopped white onion

  • 3/4 tsp. kosher salt

  • juice of 1/2 a large lime + some pulp

  • 1 TB. white vinegar

  • 1 medium avocado (I used 3/4 of a large avocado)


Preheat the oven to 450 degrees F and line a baking sheet with tin foil. Place the cut tomatillos cut side down on the foil. Place the unpeeled garlic cloves on the tin foil as well. Roast the tomatillos and garlic for about 15 minutes, until very fragrant and tomatillos begin to brown and bubble. Remove from oven and let cool. Squeeze the garlic out of the skins; discard garlic skins.

In a large food processor, add the tomatillos, garlic, jalapeño, serrano pepper, olive oil and water. Process for a few minutes, until very well combined. Add the chopped cilantro, white onion, salt, vinegar and lime juice and process on high for a few more minutes until you can barely see the cilantro bits.

Finally, add the avocado to the food processor and run until the salsa is very smooth. Add 1-3 tablespoons of water until the salsa reaches desired thickness.

Chill in an airtight container before serving. Enjoy within one week.

Fresh Pico de Gallo

Total Time: 20 minutes

Yields about 3 cups


  • 4 red roma tomatoes, diced and some seeds & juice removed

  • 1/2 cup of diced grape or cherry tomatoes

  • 1 cup finely minced white onion

  • 1 cup finely minced red onion

  • 1/2 a large jalapeño, finely diced

  • 1 serrano pepper, diced

  • 1/2 cup finely diced cilantro

  • juice of 1/2 a large lime, plus extra to taste

  • 1 tsp. kosher salt, plus extra to taste

  • 1/2 tsp. freshly ground black pepper


Chop and dice all the vegetables as instructed and add to a large bowl. Toss thoroughly with a spatula. Season with salt, pepper and lime juice and toss with a spatula until all the ingredients are evenly distributed. Add extra salt or pepper as desired.

Chill in an airtight container before serving. Enjoy within 3 days.



all trader joe's easy green chilaquiles.


whomever invented chilaquiles was a dang genius. it’s like saucy nachos that are appropriate to eat at any time of day.

i love me some salsa verde in my mexican style dishes. i made these chilaquiles using all items i got at trader joe’s, and for the green salsa i just used one small can of fire roasted green chiles and pulsed it with a bit of water to thin it out.

it’s funny that i love chilaquiles so much because i really dislike soggy things. but when you make them at home, you can control the amount of sauce and how soft your tortilla chips get.


i think these are absolutely delightful and so so easy. i also love that you can use tortillas or tortilla chips that are getting old and not let them go to waste.

cooking them in a cast iron skillet isn’t totally necessary, but definitely adds some extra flava. and it’s a one-stop shop between cookin and eatin. you can just eat these right out of the pan with a friend. unless sharing eggs freaks you out.


you can customize these as you wish - have them for breakfast with eggs or with shredded chicken for dinner. or with whatever for lunch…it’s your life!

top with avocado, onions, extra salsa and anything that tickles your tortilla-lovin’ fancy!


All Trader Joe’s Green Breakfast Chilaquiles

Serves 2

Time: 15 minutes


  • tortilla chips

  • 1 TB olive oil

  • 1 or 2 eggs

  • 2 garlic cloves, minced

  • 1/2 a yellow onion, diced

  • black pepper & red chili flakes

  • 1 can Trader Joe’s fire roasted green chiles (or green salsa of your choice)

  • Cotija cheese, for topping


Mince the garlic and dice the onion. In a food processor or blender, pulse the green chiles with about 1/3 cup of water so it is saucy.

Heat a cast iron skillet to medium heat and add olive oil. Add the garlic and onions and cook until browned and fragrant. Add the green chile sauce or green salsa to the skillet and let everything heat and simmer a couple minutes. Add the tortilla chips and gently toss them with a spatula in the sauce to coat.

Move the chips toward the outside of the pan and crack one or two eggs in the center of the pan. Add a pinch of black pepper and red chili flakes and cover the pan to cook the eggs. Once the egg whites are set, remove the skillet from the stove and sprinkle on the crumbles of cotija cheese and extra green salsa if desired.