Not only is the bright green color of this salsa visually appealing, but the bright and creamy flavors are the perfect accompaniment for smoky grilled meats, tacos or when served with chips.
Not only is the bright green color of this salsa visually appealing, but the bright and creamy flavors are the perfect accompaniment for smoky grilled meats, tacos or when served with chips. This guacamole-salsa hybrid pairs especially well with al pastor tacos, the tacos are traditionally served with a scoop of the salsa on top along with cilantro and onion.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. I recommend using a ripe avocado in this recipe so it blends into the salsa well.
Tomatillo – Tomatillos grow with a thin, papery husk on the outside which can be easily removed. They look similar to smaller green tomatoes (their name translates in Spanish to little tomato) though they have a more acidic flavor and denser texture than green tomatoes.
Jalapeños – I use whole jalapeños in this recipe though if you want a more mild salsa I recommend removing the seeds and membrane from the jalapeño. This cuts down on the spice while the jalapeño flavor remains.
How to Make Tomatillo-Avocado Salsa
Blend salsa. Add the avocado, tomatillos, jalapeño, onion, garlic, and cilantro to a blender and purée until the mixture is smooth. Season with salt.
Serve or store. Serve with tortilla chips or on tacos. Store refrigerated in an airtight container for up to a week.
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