Mexican Avocado Tomatillo Spicy Salsa
A vibrant, zesty salsa combining creamy avocado and tangy tomatillos, perfect as a dip or condiment for various dishes.
Ingredients
Salsa Ingredients
- 2 pieces ripe avocados Choose avocados that yield slightly when gently pressed for peak ripeness.
- 4 pieces tomatillos, husked and rinsed Fresh tomatillos provide the best flavor.
- 1 small jalapeño pepper, stemmed and seeded Adjust the heat by varying the amount of jalapeño used.
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro leaves
- 1 piece lime, juiced Key for balancing flavors.
- to taste Salt Season to taste.
- to taste Black pepper Season to taste.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Prepare the tomatillos by cutting them into quarters.
- Place the tomatillos, jalapeño pepper, and minced garlic into a blender or food processor.
- Blend until you achieve a smooth consistency, scraping down the sides as needed.
- Cut the avocados in half, remove the pits, and scoop the flesh into the blender.
- Add the fresh cilantro and lime juice to the mixture.
- Blend again until everything is mixed well, but maintain a bit of texture for chunkier salsa.
- Season with salt and black pepper to taste, and blend briefly to mix.
- Taste and adjust flavors, adding more lime juice or seasoning as desired.
- Transfer the salsa to a bowl and serve immediately, or store it for later use.
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Notes
Serve as a dip, with tacos, or spooned over grilled meats. Best enjoyed fresh, but can be stored properly in the refrigerator for 2 days.