avocado salsa verde


– 1 pound tomatillos, husked and rinsed – 1-2 ripe avocado – 1-2 jalapeño peppers, stemmed (and seeded for less heat) – 1/2 cup chopped cilantro – 1/4 cup chopped onion – 2 cloves garlic – Juice of 1 lime – Salt to taste

– Preheat your broiler. – Place tomatillos and jalapeños on a baking sheet. Broil them, turning occasionally, until they're blackened and blistered, about 5-7 minutes.


– Transfer the broiled tomatillos and jalapeños to a blender or food processor. Add the garlic and blend until the mixture is mostly smooth (a little texture is fine).

– Add the chopped onion, cilantro, and lime juice to the blender. Pulse a few times until these ingredients are just incorporated but not completely pureed. This keeps the salsa somewhat chunky and fresh.

1. Pit and peel the avocados. Add them to the blender. Pulse again until the avocado is well mixed into the salsa, making it creamy but still with some texture.

1. Taste your salsa and add salt as needed. Adjust lime juice if more tanginess is desired.

If you prefer, you can roast the tomatillos and jalapeños in a 425°F (220°C) oven instead of broiling them. It takes a bit longer but gives a deeper flavor. 


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