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Tomatillo Avocado Salsa

A fresh and vibrant dip combining tangy tomatillos and jalapeños with creamy avocados. Perfect for snacking or as a topping for grilled meats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 8 pieces fresh tomatillos, husked and rinsed
  • 1 piece serrano pepper
  • 1 piece jalapeño pepper seeds removed for less heat
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/4 cup cilantro leaves
  • 1 small lime, juiced
  • 1/8 teaspoon cumin
  • 2 medium ripe avocados
  • 1 medium white onion, chopped
  • to taste Sea salt
  • to taste Black pepper

Method
 

Preparation
  1. Position your rack 5-7 inches from the broiler and preheat the broiler on high.
  2. Cut the tomatillos in half and arrange them with the peppers and garlic on a baking sheet lined with foil.
  3. Drizzle the vegetables with olive oil and sprinkle with sea salt.
  4. Broil the mixture for about 5 minutes on each side until charred and soft.
  5. After broiling, place the peppers in a plastic bag and let them steam for about 10 minutes to make peeling easier.
  6. When cooled slightly, peel the skins off the peppers.
Blending
  1. In a blender or food processor, combine the charred tomatillos, peeled peppers, garlic, cilantro, lime juice, and cumin. Blend until smooth.
  2. Cut the avocados in half, remove the pit, and scoop out the flesh. Add the avocados and chopped onion to the blender and blend until everything is well mixed but still slightly chunky.
  3. Season the salsa with sea salt and black pepper to taste.

Notes

Store in an airtight container in the refrigerator for best quality within 2-3 days. To prevent browning, press plastic wrap against the surface of the salsa before sealing.