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I have a very good friend who is also my neighbor. She gives me a bag of avocados every week, yay! Since I’ve eaten avocados almost every day since I was a little girl, I have no problem finding ways to include them in my meals. However, when I have more avocados that I can eat, what I do is make avocado salsa!
This avocado salsa, which is not the same thing as guacamole, is very easy to make and you can keep it in the fridge for 2-3 days or in the freezer for a month. I pour it on top of omelets, scrambled eggs, quesadillas, tostadas, tacos, or any other Mexican “antojito.” It is also delicious over pasta, beans or tortilla chips.
It is one of our favorite salsas and here is how to make it:
Yields 1 to 1 1/2 cups
- 8 tomatillos, peeled and washed
- 3 serrano peppers
- 2 cups of water
- 1/2 medium white onion
- 1 big bunch of cilantro
- 2 avocados
- 1 teaspoon of salt
Cut tomatillos in quarters and peppers in half. Put them all in a pot with the water and bring to boil, reduce heat a little to maintain a gentle boil and cook until soft. You will know they are ready when they change from a bright green to an olive green.
Pour tomatillos and chiles (without the water, but save it), onion, cilantro, avocados (peeled and seeded) and salt into a blender or food processor. Mix until well blended. Check for texture and salt, if it is too chunky for your taste add some of the saved water from the pot.
Pour in a container and refrigerate until cool. That’s it!