I’m about to share a culinary secret that has been passed down in my family. Family for ages. We call it “green gold” in our house, and it’s become an absolute staple. Imagine taking the brightness of a classic salsa verde, then swirling in the creamy, almost sinful flavor of this classic. What is the richness of avocados? What’s the result? This Tomatillo-Avocado Salsa What is the best salsa and guacamole? I think I make this at least once a week. Why do you need boring old red salsa when you can have this?
What is Tomatillo-Avocad
What is this magical green concoction? Think of it as a blended salsa, but with an upgrade. What is the base of tomatillos? They’re tangy, slightly sweet, and provide the perfect canvas for the other flavors. We blend them with avocado (obviously! ), cilantro, onion, jalapeo (for a little kick! ), and lime juice. It’s essentially a creamy, vibrant, and seriously flavorful salsa that’s way more versatile than you think. My abuela used to say it was the “sauce of the gods,” and honestly, I think she was onto something!
Why you’ll love this recipe?
Where do I start? Why do I keep coming back to this recipe? You’ve got the tang from tomatillos, the richness from avocado, and the zest from lime. And you have got lime and avocado. What is the subtle heat from a jalapeo? What are some of the best flavor explosions in your mouth? What is simplicity? What’s the best way to chop everything in a blender? Is it a lifesaver on busy weeknights? Tomatillos are usually pretty inexpensive, and avocados are worth the splurge, especially when they are made in a very tasty way. Are on sale at the local market? I put this stuff on everything. And honestly, the versatility is unreal. Tacos, eggs, Grilled Chicken, fish…even just straight up with tortilla chips. Is salsa healthier than other salsas? What I love about this is how it elevates even the simplest meal. What’s better than grilled chicken breast? Tomatillo- If you like pico de gallo, you will be obsessed with this one!
How do I make Tomatillo-Avocado
Quick Overview
How do I make salsa? What’s the best way to eat tomatillos and jalapeos? When it’s smooth, it should be smooth. What is the best way to smoky flavor? I promise, it’s worth the extra few minutes. Trust me, if I can do it (and I’m no culinary genius! What is the best way to use ripe avocados? You want them to be soft but not mushy, and when you char the tomatillos and jalapenos, it really doesn’t matter what you do with them. What are some of the best smoky flavor profiles?
Ingredients
For the Tomatillo-Avocad
* 1 pound tomatillos, husks removed and washed * 1-2 jalapeos, depending on your spice preference. I usually use 1 for a mild kick. * 1/2 white onion, roughly chopped * 1 clove garlic, minced* 1 lemon. Can you give me some cilantro, roughly chopped (about 1/2 cup) * 2 ripe avocados * 1 lime juice * Salt to taste * * Water, if needed to thin
What are the step by
Step 1: Char the Tomatillos and Jalapeño
Place the tomatillos and jalapeos on a baking sheet under the broiler for about 5-7 minutes. Flipping halfway through, until they are slightly charred and softened. Can you do this on a grill? What are some good ways to watch them as they can burn quickly! I always do this because that smokiness really elevates the taste.
Step 2: Combine Ingredients
In a blender or food processor, combine the charred tomatillos and jalapeos (remove the seeds from the mixture). If you want less spicy, add onion, garlic, and cilantro.
Step 3: Blend
Blend until smooth. Be careful when blending hot ingredients, start on low and vent the blender to prevent splattering.
Step 4: Add Avocado and Lime
Add the avocados and lime juice to a blender. Blend until smooth.
Step 5: Blend Again
Blend until smooth and creamy. If salsa is too thick, add a little water to reach your desired consistency. I usually add 1 tablespoon at a time until it is perfect.
Step 6: Season
Salt is your friend. It really brings out all the flavors.
Step 7: Chill (Optional)
For the best flavor, chill the salsa in the refrigerator for at least 30 minutes before serving. How do the flavors meld together? I don’t have the patience to wait!
Step 8: Serve and Enjoy!
What’s your favorite taco recipe?
What is the best way to serve it?
What do you do with salsa? Is there any limit to what you can do?For Breakfast:Is salsa good on scrambled eggs? What’s the best way to wake up? I love it on breakfast tacos with chorizo and potatoes.For Lunch:What are some good ways to serve this dip over a quesadilla? Is it good on grilled Chicken Salad?For Dinner:What is the best way to serve it with grilled chicken or fish? Is it good on tacos, enchiladas and burritos?For Snacking:Let’s not forget the obvious one: chips! What’s a perfect afternoon snack? Salsa and tortilla chips? My family loves it with just about everything, even some of them add it to popcorn. What works for you?
How do I make a Tomatillo-Avocado Salsa?
Okay, so I’ve made this salsa approximately a million times, and I have learned some things along the way. How do I make it perfect?Tomatillo PreMake sure you remove the husks and wash the tomatillos thoroughly. Is it possible to get sticky under the husks?Jalapeño Heat:If you’re sensitive to spice, remove the seeds and membranes from the jalapeo before charring it. Is it possible to use a milder pepper, like poblano?Avocado Ripeness:What is the best way to get ripe avocados? If they’re too hard, they won’t blend properly. If too soft, the salsa will be watery.What is the BlendingBe careful when blending hot ingredients! Start on low and vent the blender to prevent splattering. Is it necessary to add a little water to get it to blend smoothly?Salt:Don’t be afraid to salt! Salt really brings out all the flavors.Lime Juice:Fresh lime juice is key! Don’t use the bottled stuffCilantro:If you’re not a fan of cilantro, you can use parsley instead. I think cilantro is what gives this salsa its signature flavor. I remember once i tried it with basil and it just wasn’t it at all.Spice it up:Sometimes I add a pinch of cumin or smoked paprika for tastiness. Feel free to experiment!
What are some Storing and Reheating Tips?
How do you store salsa? What is the deal?Room Temperature:I wouldn’t leave it at room temperature for more than a couple of hours. Because of the avocado, it can start to brown and get a little funky.Refrigerator Storage: WhatHow do you store salsa in an airtight container in the refrigerator? To prevent browning, you can press a piece of plastic wrap directly onto the surface of salsa. Before sealing a container, do not open the containerFreezer Instructions: I don’t recommend freezing this salsa. The avocado will change texture and become watery when thawed.
Glaze Timing Advice: Since there’s no glaze involved, you don’t have to worry about that! Just store it properly and enjoy!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Tomatillo-Avocado Salsa recipe! I hope you love it as much as my family does. It’s truly a game-changer, and I promise it will become a staple in your kitchen too. If you’re looking for other delicious sauces and dips, be sure to check out my other recipes! And don’t forget to leave a comment below and let me know how yours turns out. I can’t wait to hear your variations, opinions, and stories of your take on this amazing salsa! Happy cooking, friends!
Tomatillo-Avocado Salsa
Ingredients
Main Ingredients
- 1 lb Tomatillos
- 2 medium Avocados
- 1 cup Red onion finely chopped
- 0.5 cup Cilantro chopped
- 1 tsp Lime juice
- 0.5 tsp Salt
Instructions
Preparation Steps
- Roast tomatillos until softened.
- Combine all ingredients in a bowl and mix well.
- Serve with tortilla chips.
