Creamy Avocado Salsa Verde (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 medium tomatillos, husked and rinsed
02 -
2 ripe avocados, peeled and pitted
03 -
1 jalapeno pepper, stemmed and seeded (use serrano for more heat)
04 -
1/2 cup white onion, chopped
05 -
2 cloves fresh garlic
06 -
Juice of 1 lime
07 -
1/2 cup fresh cilantro leaves
08 -
1 teaspoon salt, or to taste
# Step-by-Step Directions:
01 -
Husk and rinse tomatillos. Peel and pit avocados. Chop onion and remove seeds from jalapeno if less heat is desired.
02 -
Add tomatillos, avocados, jalapeno, onion, garlic, lime juice, cilantro, and salt to a blender or food processor.
03 -
Blend all ingredients until the mixture is smooth and creamy with even texture.
04 -
Taste and add additional salt or lime juice as preferred. Blend briefly to combine.
05 -
Serve immediately with tacos, chips, or as a topping. Store leftovers in an airtight container refrigerated for up to 5 days.
# Helpful Notes:
01 -
Use ripe avocados for optimal creaminess; gently press the skin to check ripeness—it should yield slightly without feeling mushy.
02 -
This salsa can also be prepared traditionally in a molcajete by mashing ingredients in sequence to desired texture.