Salsa Verde with Avocado

Salsa verde is a flavorful green sauce made with fresh tomatillos – it is a popular condiment in Mexican cuisine. My recipe is made with avocado and results in a mild sauce (I’m a spicy food wuss), but you can adjust the heat as you see fit.

Tomatillos, also known as “Husk Tomatoes”, originated in Mexico. They are a member of the nightshade family and look similar to tomatoes, but they’re from a different family (Physalis philadelphica). They are also denser and much more tart.

In our home we use salsa verde on just about everything. We especially love it on fried plantains, omelettes, veggie burgers, grilled tofu, roasted potatoes, etc. And, of course, we never eat tamales without it.

This recipe contains an optional step of charring the tomatillos. During the winter I do it indoors, but in warmer months I char the tomatillos by grilling them outside. Once the tomatillos are cooked it’s easy to remove the skin, but I leave it on, my husband and I like the charred flavor.

This recipe yields approximately 2 cups.

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If you enjoy this recipe, you may also like this Roasted Eggplant Dip with Walnuts and Mint.

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Salsa Verde with Avocado

This recipe for Salsa Verde with Avocado is mild and calls for one poblano or half a jalapeno, but you can use whatever amount or variety of pepper you please. If you don't care for cilantro, don't use it (or try parsley); the sauce will still be delicious.

Recipe by~ Reese Amorosi

Votes: 7
Rating: 5
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Course

Condiments, Dips and Spreads

Cuisine

Mexican, Vegetarian

Keyword

Condiments, Dips and Spreads, Sauces, Vegetarian

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 10-12 tomatillos remove husk and rinse
• 1 pobleno pepper (or substitiute your choice)
• 1 avocado
• 1 onion small, chopped
• 1-2 cloves garlic
• 1 wedge lime or lemon (about 1/8 of the fruit)
• 1/2 tsp Kosher salt (adjust to your taste)

Course Condiments, Dips and Spreads Cuisine Mexican, Vegetarian Keyword Condiments, Dips and Spreads, Sauces, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Passive Time 10 minutes Servings MetricUS Imperial Ingredients 10-12 tomatillos remove husk and rinse 1 pobleno pepper (or substitiute your choice) 1 avocado 1 onion small, chopped 1-2 cloves garlic 1 wedge lime or lemon (about 1/8 of the fruit) 1/2 tsp Kosher salt (adjust to your taste)

Votes: 7 Rating: 5 You: Rate this recipe!

Instructions

1. Cut tomatillos in half and broil until they are blackened (around 10 minutes). Turn pan several times so they char evenly. Once the tomatillos are cool enough to handle (around 10 minutes) you can easily remove the skin if you like (we like the charred taste and leave it on when we make salsa verde). You can also make this without roasting the tomatillos; if you prefer to use them uncooked, skip to step 2.
2. Place tomatillos, pepper, onion and garlic in blender or food processor, pulse until chopped. Add in the avocado, cilantro, salt and a squeeze of the lime; pulse to desired consistency (we like a lumpy texture). If it's too thick add a little water; a tablespoon or two will usually do.
3. Taste the salsa verde, add more salt of you like, transfer to a jar or bowl. You can eat this immediately, but it tastes better if you chill it in the fridge for several hours and allow the flavors to marry.