Avocado Salsa
This Mexican avocado salsa recipe is a must-try for all avocado lovers! With its irresistible combination of creamy avocado, tangy tomatillos, and spicy peppers, it’s the ideal recipe for a party dip or for a topping for tacos, tostadas, and more!Plus, give it extra points for the added benefit of being vegan and gluten-free.
Servings: 1.5 cups
Ingredients
- 1 lb tomatillos peeled and washed
- 2 serrano peppers
- 2 cups water
- 1/2 medium white onion
- 1 big bunch of cilantro
- 1 medium avocado
- 1 teaspoon salt
Instructions
- Remove the tomatillo husks, wash them to remove the stickiness, and slice them in half.Remove the stems of the serrano peppers and slice them in half lengthwise.
- Place the tomatillos, serranos, and the half-white onion, peeled, in a medium pot. Cover with the water and bring to a boil.Reduce the heat and simmer until the tomatillos are cooked. You will know they are ready when they change from bright green to an olive green color—approximately 5 minutes. Please don’t overcook them, as they will dissolve in the water.
- Using a slotted spoon, carefully place the cooked tomatillos, chiles, and onion (without the water, but save it) in a blender or food processor.Add the avocado, peeled and seeded, salt, and fresh cilantro and blend until smooth. Check for texture and salt. If it is too thick for your taste, add some of the saved water from the pot.
Notes
Place leftover salsa in an airtight container. Keep it in the fridge for up to a week or in the freezer for up to a month.
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