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.
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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.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 2 | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 10minutes |
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Ingredients
- 10-12 tomatillosremove husk and rinse
- 1 pobleno pepper(or substitiute your choice)
- 1 avocado
- 1 onionsmall, chopped
- 1-2cloves garlic
- 1wedge limeor lemon (about 1/8 of the fruit)
- 1/2tsp Kosher salt(adjust to your taste)
Instructions
- 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.
- 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.
- 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.