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Introduction
Avocado Tomatillo Salsa Verde is a delightful fusion of traditional Mexican ingredients with a modern twist. Tomatillos, those vibrant green husked fruits, have been a staple in Mexican cuisine for centuries, often used to make salsas and stews. The addition of creamy avocado lends a luscious texture and richness, transforming this salsa into a nutrient-dense delight. Whether you're hosting a lively fiesta or simply craving a burst of vibrant flavors, this salsa is sure to become a beloved staple in your kitchen.
Ingredients
• 8 medium tomatillos, husks removed and rinsed
• 2 cloves garlic, peeled
• 1 jalapeño pepper, stemmed and seeded for less heat if desired
• 1/2 cup fresh cilantro leaves and tender stems
• 1/4 cup finely diced white onion
• 2 tablespoons freshly squeezed lime juice
• 1 ripe avocado, pitted and diced
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon extra-virgin olive oil
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2:
Place the tomatillos and unpeeled garlic cloves on the prepared baking sheet. Roast for 10 minutes, or until the tomatillos are softened and slightly charred.
Step 3:
Remove the baking sheet from the oven and let the roasted ingredients cool slightly.
Step 4:
Transfer the roasted tomatillos and garlic to a food processor or blender. Add the jalapeño pepper, cilantro, onion, lime juice, salt, and black pepper. Pulse until the mixture is coarsely chopped and combined, but still has some texture.
Step 5:
Add the diced avocado and olive oil to the food processor or blender. Pulse a few more times to incorporate the avocado, but be careful not to over-blend.
Step 6:
Taste the salsa verde and adjust the seasoning with more salt, pepper, or lime juice if desired.
Q: Can I use canned tomatillos instead of fresh ones?
A: Fresh tomatillos are preferred for their bright, tangy flavor and texture. However, you can use canned tomatillos in a pinch, but they may not have the same vibrant flavor as fresh ones.
Q: Can I make this salsa verde ahead of time?
A: Yes, you can make the salsa verde a day or two in advance. The flavors will continue to meld and develop over time. Just be aware that the avocado may slightly discolor, but the taste will remain fresh.
Q: Do I need to remove the seeds from the jalapeño?
A: Removing the seeds and membranes from the jalapeño will reduce the heat level of the salsa. Keep them in for a spicier salsa, or remove them for a milder version.
• For a milder salsa, use a smaller jalapeño or remove the seeds and membranes.
• If you don't have a food processor or blender, you can finely chop the tomatillos, garlic, jalapeño, cilantro, and onion with a knife.
• For best flavor, use fresh, ripe avocados and lime juice.
• Adjust the amount of salt and pepper to taste.
• This salsa verde is vegetarian, vegan, gluten-free, and dairy-free.
Serve the salsa verde with tortilla chips, or use it as a topping for tacos, enchiladas, burritos, or grilled meats.
Store any leftover salsa verde in an airtight container in the refrigerator for up to 3 days. The avocado may discolor slightly, but the flavor will remain fresh.
Roasting the tomatillos and garlic can be done ahead of time to save time when assembling the salsa. The salsa can also be made a day in advance to allow the flavors to meld.
- Use ripe, but firm avocados for the best texture and flavor.
- Adjust the amount of jalapeño pepper based on your desired level of heat.
- For a smoother salsa, blend the ingredients for a longer period, but be careful not to overmix and make the salsa too thin.
For a creamier salsa, add more avocado or a dollop of Greek yogurt or sour cream (for a non-vegan version). For a sweeter salsa, add a touch of honey or agave nectar.
This salsa verde pairs well with Mexican beers, margaritas, or refreshing non-alcoholic beverages like agua fresca. It can also be served with rice, beans, or grilled vegetables as a side dish.
Summer and early fall, when tomatillos, avocados, and cilantro are in peak season.
This recipe is naturally gluten-free, vegan, and dairy-free. It does contain cilantro, which some people may be allergic to.
