Creamy Avocado Tomatillo Salsa (Printable Version)
# What You'll Need:
→ Fresh Produce
01 -
6 medium tomatillos, husked and rinsed
02 -
2 jalapeño peppers, seeded and ribs removed
03 -
2 serrano peppers, seeded and ribs removed
04 -
1 thick slice white onion (approximately 2 cm wide, about 50 g)
05 -
2 ripe avocados, peeled and pitted
06 -
2 garlic cloves, peeled
→ Seasonings
07 -
15 ml fresh lime juice
08 -
1 teaspoon kosher salt (approximately 5 g)
09 -
1 teaspoon dried Mexican oregano
# Step-by-Step Directions:
01 -
Preheat the oven broiler to 260°C. Place tomatillos, jalapeños, serrano peppers, and onion slice on a baking sheet. Broil for 4–6 minutes, turning once, until both sides are evenly blistered and lightly blackened.
02 -
Transfer the charred tomatillos, peppers, and onion to a plate. Allow them to cool for 5 minutes to avoid overheating the blender and preserve the bright green color.
03 -
Add the cooled tomatillos, peppers, onion, avocado, garlic, lime juice, salt, and Mexican oregano to a blender or food processor. Blend at high speed until completely smooth and creamy.
04 -
Taste the salsa and adjust seasoning as desired, adding additional salt or lime juice if needed for balance.
05 -
Transfer salsa to a serving bowl. Serve immediately with tortilla chips, or use as a topping for tacos, burrito bowls, or other dishes as desired.
# Helpful Notes:
01 -
For a milder salsa, remove all seeds and membranes from the chili peppers before roasting. For extra heat, add an additional jalapeño or serrano. Always handle chili peppers with gloves and wash hands thoroughly after preparation.
02 -
Mexican oregano imparts a distinctive flavor, but regular oregano or marjoram can be substituted if needed.
03 -
Lime juice helps maintain the bright green color of the salsa and adds fresh acidity.
04 -
Charred ingredients deepen flavor, but monitor closely to prevent burning.