Avocado Tomatillo Salsa

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Main Ingredient: Fruit
Menu Part: Sauce
Cuisine Type: Latin
Serves: 22.5 cups

Texans love their guacamole, so it’s no surprise Campus Executive Chef Robert Mayberry, at the University of Texas in Austin, has created some innovative recipes. For this take, Mayberry starts with a classic guacamole recipe and adds a Tomatillo Enchilada Sauce. “The tomatillo lends a nice tartness to the dish,” Mayberry says. “This is not as thick as guacamole. We use this version on our nacho and topping bars. It’s also great on chicken.”


3 cups Tomatillo Enchilada Sauce (recipe follows)
½ lb. Fresh Guacamole Dip (recipe follows)
1⁄3 cup cilantro
1 fresh serrano pepper (optional)

Tomatillo Enchilada Sauce
Yield: 36 ounces

1 lb. diced yellow onion
¼ oz. fresh-chopped minced garlic
¼ cup canola oil
2 tbsp. oregano leaf
1½ tbsp. ground cumin
1 tbsp. ground coriander
1¼ tsp. ground cayenne powder
3 lb. peeled green chilies
5 lb. crushed tomatillos
2 qt. water
1½ tbsp. salt
1 tbsp. granulated sugar
1⁄3 cup finely chopped cilantro

Fresh Guacamole Dip
Yield: 30 pounds

¼ cup salt
1 oz. freshly minced garlic
2½ cups lime juice
96 avocados
2 tbsp. ground cumin
1 tsp. ground cayenne powder
2 tbsp. ground black pepper
4 oz. cilantro
3 lb. diced red onion
4 lb. freshly diced tomato  


1. Place all ingredients in container and purée with hand mixer, or use food processor for small batches.

Tomatillo Enchilada Sauce
1. Sweat onions and garlic in oil over low heat until onions are clear and soft. Do not brown.

2. Add spices. Turn up heat and stir for 10 to 20 seconds.

3. When spices sizzle, add tomatillo, green chilies and water.

4. Add salt and sugar and bring to a simmer. Cook for 10 to 15 minutes.

5. Turn off heat and stir in finely chopped cilantro.

Fresh Guacamole Dip
1. In large bowl, combine salt, garlic and lime juice. (Amount of lime juice and salt may vary; start with 2⁄3 recipe amount and adjust as needed.)

2. Slice avocados in half, remove seeds and scoop out flesh with large spoon.

3. Add avocado pulp and dry spices to garlic/lime mixture. Partially mash avocados. Mixture should be little chunky.

4. Stir in cilantro, onions and tomato.

5. Chill to 40°F within four hours. Serve cold with tortilla chips or as sandwich topping.  

Recipe by University of Texas, Austin