Easy and fast, this avocado salsa goes well with tacos, tostadas, enchiladas or even on eggs.
1lbtomatillospeeled and washed
1/2medium white onion
1big bunch of cilantro
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 bright green to 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!
Course: Salsas & Sauces
Keyword: avocado recipes, how to make avocado salsa, how to make salsa
You can keep this avocado salsa, which is not the same thing as guacamole, in the fridge for 2-3 days or in the freezer for a month.