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.



spicy pineapple & roasted tomatillo salsa.

pineapple salsaaaaaa! spicy! roasty! sweet! salty! juicy! fresh! all the good things.

this is inspired by a salsa that i had in hawaii a few years back. i made a copycat version of it a long time ago, loved it, and then completely forgot about it.  since we're headed to mexico in a week, i've got tacos, guac, salsa, and margs on the brain.

there are a lot of fruit salsas out there that you kind of have to be in the mood for. a homemade version is always primo because you can control the sweetness. store bought kinds are often like eating soft fruit candy on chips. tooooo sweet.

the roasted flavor of the tomatillos really helps tame down the sweetness of the pineapple, while the garlic and spicy chiles kick up the flavor.

as i mentioned before, we ate this salsa a la carte, and also on some deeeeelicious spam tacos pete and i made with homemade tortillas.  

here's me channeling spring & summer vibes in the dead of winter.

this salsa is super tasty when served nice and cold. so fresh!

Spicy Pineapple & Roasted Tomatillo Salsa

Makes about 16 oz.

(Store in airtight container in the fridge, about 7-10 days)


  • 5 or 6 tomatillos
  • 1/2 a fresh pineapple, cut into chunks - an additional 1 cup chopped into bits
  • 1 jalapeño
  • 1 red chile
  • 1 TB minced garlic
  • 1 tsp. salt (+ extra to taste)
  • 1/2 tsp. black pepper
  • juice of 1/2 of a lime
  • 1/2 cup cilantro, roughly chopped


Preheat the oven to 400 degrees F.  Peel the skin off the tomatillos, chop in half, and remove the core. Spray a baking sheet with cooking spray.  Place the tomatillos on the baking sheet, and place on center rack for about 20 minutes.  Remove from baking sheet immediately and let cool on a plate.

Cut 1/2 of the fresh pineapple into chunks. Chop an extra cup of pineapple into small bits. Slice open the jalapeño and red chile and remove the seeds.

In a food processor, place the pineapple, garlic, and tomatillos and mix until almost puréed. Add the jalapeño, chile, salt and pepper and pulse until the chiles are chopped finely.  Add fresh lime juice. Quickly pulse the cilantro into the mix. 

Add the extra pineapple bits and fold into the salsa with a spoon.

Garnish with cilantro leaves when serving.