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- 2 cups coarsely chopped rinsed husked tomatillos
- 2 medium serrano chiles with seeds, minced
- 2 large avocados, halved, peeled, pitted, diced
- 3/4 cup chopped white onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
- 1/2 lb fresh tomatillos (8), husked, rinsed, and quartered
- 1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
- 1/2 teaspoon salt
- 2 firm-ripe small California avocados (1 lb total)
- 1/4 cup finely chopped white onion
- Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
- Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.
Make raw tomatillo salsa. In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture).
Thicken with avocado. Scoop in the avocado and pulse until it is thoroughly incorporated. Scoop into a salsa dish and stir in enough water to give it an easily spoonable consistency, usually about a tablespoon.
Add onion and season. Scoop the onion into a strainer and rinse under cold water, shake off the excess and stir into the salsa. Taste and season with salt, usually a scant teaspoon.
Playing around : Different fresh chiles will change the character of this salsa—especially ones that are light green and yellow (I’m thinking about hot banana peppers and the little lemon drop peppers I like to grow). And, of course, you can range away from cilantro as the herb here. A handful of arugula is good, as are mint, basil, hoja santa , and fennel tops.
Creamy Avocado Tomatillo Salsa
Tomatillo, avocado, cilantro, and jalapeno whipped into a guacamole like creamy salsa. This salsa is great in burritos, tacos, bowls or for dipping chips!
If your like most people, you&rsquove probably never quite figured out how to use tomatillos. You may have seen them in the supermarket and wondered what those green tomatoes are used for. Well this the perfect way to try them out.
This avocado and tomatillo salsa is unlike any other salsa you&rsquove had before. It&rsquos creamy and looks very much like guacamole which makes it great for dipping. It requires no cooking at all and comes together in under 5 minutes. It&rsquos great on tacos, burritos, salads, steak, or chicken.
To make the salsa, simply pulse tomatillos, avocado, Serrano or jalapeno pepper, onion, garlic, cilantro, and lime in your food processor until it reaches a chunky/creamy texture.
Creamy Avocado Salsa Verde
In these hot days of summer, it is an excellent companion for your barbecued steaks and an absolutely wonderful pair with pork carnitas. Other names for this salsa is "Guacamole Salsa".
I first tried this Avocado salsa in the small town of Quiroga, in the State of Michoacan, famous for it pork carnitas, since it is considered the capital of the carnitas. We were living in the city of Toluca, Edo. de Mexico., and we loved to travel during the weekends to get to know all the different cities close by.
This small town is also popular for its crafts and souvenirs manufacturing. The town gets busy during the weekend when tourists arrive to taste the famous and delicious carnitas since there are several places close to the town square that sell carnitas and to buy the crafts made by the local artisans. Besides this Creamy avocado green salsa, the carnitas are served with several other types of salsas.
If you have any leftovers, keep refrigerated. It will last you up to 3 days in your refrigerator.
This relish is a close cousin to guacamole, made tarter and lighter by the inclusion of tomatillos. Their berrylike acidity adds a fresh note that makes the salsa especially good with cheese dishes like queso fundido or quesadillas, as well as on grilled seafood or pork. Doubled or tripled, it can be served just like guacamole, with tortilla chips for scooping. For convenience, the tomatillo seasoning puree can be prepared up to an hour in advance, but the salsa should be finished no more than a few minutes before serving.
Total Time under 30 minutes
Occasion Family Get-together, game day
Recipe Course side dish, snack
Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or Less Yes
Taste and Texture creamy, herby, hot & spicy, light
Type of Dish dip/spread, salsa
- 2 large tomatillos , husked
- 1/3 cup finely chopped cilantro
- 1 serrano chile, stemmed and coarsely chopped (seeds and ribs included)
- 1 green onion , tender top included, trimmed and chopped
- 1 medium-large, perfectly ripe black-skinned (Hass) avocado
- ½ teaspoon salt
Set a small saucepan of water over high heat and bring to a boil. Add the tomatillos and cook until tender, about 10 minutes. Drain and cool.
In a small food processor, combine the tomatillos, cilantro, serrano, and green onion. Process until fairly smooth.
Halve the avocado and remove the pit. With a large spoon, scoop the flesh into a bowl. With a fork, roughly mash the avocado. Stir in the tomatillo mixture and the salt.
Cover tightly with plastic wrap and hold at room temperature for no more than 30 minutes before using.
Preheat the oven to broil. Roast the tomatillos, serrano peppers, jalapeños, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other side for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
Place roasted peppers in a plastic bag, close the bag, and allow the peppers to steam until the skins loosen, about 10 minutes.
While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.
Any recipe with tomatillos is my absolute favorite, and my typical GO-TO in any Mexican restaurant. However, the level of heat is also very important to me, and verde sauces tend to be the milder sauce between red or green.
So, I often end up mixing the red and green sauces for huge punches of flavor and heat. Mike&rsquos version, though, has a nice heat with the serranos. We seriously judge Mexican restaurants based on the sauces. Secret&rsquos in the sauce! This one is right up there!
What to Serve with this Tomatillo Salsa Verde Recipe
Whether you&rsquore making this tomatillo salsa verde for your next Mexican dinner night, Cinco de Mayo or a game day spread, it&rsquos sure to be a hit. Because of the fresh ingredients used (no preservatives), you&rsquoll want to eat this salsa verde within a few days of preparation. Here&rsquos the cool part though &ndash the acid in the lime juice will prevent the avocado in the dip from turning brown. You can easily prepare this salsa verde recipe a day ahead of serving, then keep chilled in the fridge!
Here are a few ideas for what to serve alongside your avocado tomatillo salsa verde recipe.
- As an appetizer, serve this avocado tomatillo salsa verde recipe with tortilla chips. As a second salsa option for a fiesta, try this chunky tomato-based Pico De Gallo Salsa.
- Any grilled meat or seafood is highlighted with this salsa. We&rsquove used it with grilled chicken, carne asada and shrimp.
- We love to serve this tomatillo salsa recipe with our slow-cooker Pork Carnitas. It&rsquos a delicious combo inside of tacos or burritos and super easy to prepare for a quick dinner.
- This avocado tomatillo salsa verde recipe is my new favorite salad dressing! It offers the creaminess of a Ranch dressing but with a zippy tang alongside the salad greens. I shared a photo earlier in this article where I used the green salsa as a dressing on my salad with leftover cold grilled chicken and crumbled Mexican cheese.
- The ultimate breakfast burrito is made better with this salsa verde recipe! Fill a warm flour tortilla with scrambled eggs, shredded Monterey Jack cheese and spoon in this avocado tomatillo salsa before rolling up.
- Layer Spanish rice, instant pot Mexican style pinto beans, cooked meat and crumbled queso fresco into a bowl then drizzle salsa on top. My favorite way to serve leftovers!
Tomatillo-Avocado Salsa | Christopher Kimball’s Milk Street
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