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This creamy avocado salsa is my favorite way to add freshness and a bit of zing to just about any meal. The tangy tomatillos blend with roasted chili peppers and rich avocado for a green salsa you will want to pour over tacos, dip with chips, and spoon onto eggs or grilled chicken. The best part is how quickly it comes together with just a handful of fresh ingredients and some quick roasting under the broiler.
The first time I made this for a gathering I loved watching everyone cluster around the bowl with chip after chip This salsa is so much more interesting than store bought versions and will get everyone talking
Ingredients
- Tomatillos: add bright tartness and vibrant color Pick ones that feel firm and are free from major blemishes
- Jalapeño: fresh and green with no soft spots Seed and remove ribs to control the heat
- Serrano pepper: slightly more fiery than jalapeño Remove seeds for mild or include some for extra spice
- Onion: use a thick slice from a fresh onion to bring sweetness and mellow sharpness
- Garlic: two cloves which lend a fresh bite—smash or chop for best blending
- Avocado: choose ripe avocados with a gentle give when pressed They create the creaminess
- Lime juice: fresh squeezed for zing Be sure to use a juicy lime
- Salt: enhances all the flavors
- Mexican oregano: delivers authentic earthy fragrance If you cannot find it use regular oregano or marjoram for similar notes
Step-by-Step Instructions
- Roast the Vegetables:
- Arrange your husked tomatillos halved peppers and a thick onion slice on a sheet pan Move the pan under a hot broiler and keep a close watch Let the tops of the vegetables slightly blacken and bubble turning as needed so the other side gets a bit charred too This roasting is what brings out their best flavor
- Cool the Roasted Ingredients:
- Transfer the blackened vegetables carefully to a plate and allow them to cool at least five minutes so they do not cook the avocado or burst the blender with heat
- Prepare Your Blender:
- Once cooled move the roasted vegetables to your blender Add the chopped garlic peeled avocado lime juice salt and Mexican oregano
- Blend Until Creamy:
- Start blending on low and then increase to high Scrape down the sides once or twice to help achieve that perfectly smooth velvety finish Taste and adjust lime or salt as needed
- Serve Fresh:
- Spoon your finished salsa into a bowl Serve with crispy chips or as a brilliant topping for tacos and more
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The spicy char of the peppers is my favorite layer of flavor here I always sneak a taste of the blackened jalapeño before blending because the smoky aroma reminds me of weekend cookouts with my family We always end up making a double batch because it vanishes so quickly
Storage Tips
Keep leftover salsa in a tightly sealed glass jar or food container and store it in the fridge It will keep its fresh taste and color for about a week The lime juice helps slow down the browning so stir again before serving If you want to freeze the salsa make it without the avocado first Freeze in small batches up to three months and then blend in a fresh avocado after thawing for a just made taste
Ingredient Substitutions
If tomatillos are not available try using green tomatoes or a bit of extra lime juice to mimic the tang Jalapeños can be swapped for all serrano or vice versa Or skip the peppers for a mild salsa If you do not have Mexican oregano use regular oregano or marjoram
Serving Suggestions
Try offering this salsa over grilled fish or chicken as a sauce toss it with roasted vegetables or serve it alongside quesadillas It is especially good on breakfast burritos or even dolloped on top of a simple rice bowl
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Cultural and Historical Context
Avocado salsa is a staple throughout central and southern Mexico where tomatillo based salsas have been paired with everything from tacos to tamales for centuries The combination of charred chiles and fresh produce is a hallmark of Mexican home cooking and speaks to the tradition of blending bold flavors with creamy textures
Commonly Asked Questions
- → How spicy is avocado tomatillo salsa?
The spice level depends on the amount and type of chili peppers used. Seeded jalapeños and serranos add a gentle kick, but leaving in seeds or adding extra peppers will make the salsa hotter. Adjust to taste for mild or spicy results.
- → Can I use regular oregano instead of Mexican oregano?
Mexican oregano has a distinct, citrusy flavor that enhances the salsa, but regular oregano or even marjoram can work in its place if needed. The flavor will be slightly different but still delicious.
- → What’s the best way to store this salsa?
Keep salsa in an airtight container in the refrigerator for up to 7 days. For best color and flavor, enjoy within the first few days. Freezing is not recommended with avocado, as the texture changes, but you may freeze without avocado and blend fresh avocado in after thawing.
- → How should I serve avocado salsa?
It's perfect with tortilla chips, as a topping for tacos, or drizzled over eggs, burrito bowls, or grilled meats. Its zesty, creamy flavor pairs well with many dishes.
- → Why roast the tomatillos and chilis?
Roasting develops a smoky, charred flavor that deepens the salsa’s taste and softens the acidity of the tomatillos while mellowing the heat of the peppers.
- → Is this salsa the same as guacamole?
No, guacamole and this salsa use different ingredient ratios and methods. Avocado salsa combines roasted tomatillos and chilis with avocado, giving it a tangier and thinner texture than classic guacamole.