Salsa Verde with Avocado
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.
Salsa Verde with Avocado
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 byReese Amorosi
Servings Prep Time
2.5cups 10minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
2.5cups 10minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
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.
Recipe Notes

~ During warmer months I char the tomatillos by grilling them outside instead of roasting them indoors.