Let me be dramatic for a second. I live for this tomatillo salsa with avocado! Few things make me happier than going to my favorite taquerias in Mexico City, ordering tacos with carnitas, barbacoa, or other tasty braised meats, and spooning on some salsa verde cruda. Really, though, I’ll add it to almost anything that benefits from a bolt of tartness and spiciness. It always amazes me that a salsa that takes so little effort can deliver such tremendous flavor. You just toss tomatillos, such unassuming little fruits, along with a few other easy-to-find ingredients in the blender, purée, and you’re done. Each time you make it, it’ll get even better as you get a sense of the balance of flavors—tweaking the level of tomatillos’ acidity with a little lime juice and adding just the right amount of salt to make it all sing.–Roberto Santibanez
LC Such A Cinch Note
“It’s a cinch to turn simple fresh tomatillo salsa into the kind of tart, creamy, slightly soupy condiment that you find in Mexico City’s incredible taquerias,” says the author of this salsa creation. “You just blend in an avocado and add a little more salt. The addition of water gives it just the right texture. Even though it acts like salsa, strictly speaking it’s a guacamole— yet as long as you promise to spoon some on my taco, I don’t care what you call it!” We’re not arguing. But the true beauty of this recipe—well, taste and ease aside—is that it’s just as swell minus the avocado, as you’ve still got a really swell tomatillo salsa. (Not that we have anything against avocado. Heck no. Just saying…)
Tomatillo Salsa with Avocado | Salsa Verde Cruda con Aguacate Recipe
- Quick Glance
- 20 M
- 20 M
- Makes 2 1/2 cups
- 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
- 1/2 cup chopped cilantro
- 4 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
- 2 tablespoons coarsely chopped white onion
- 1 large garlic clove, peeled
- 1 teaspoon fine salt or 2 teaspoons kosher salt
- 1 large or 2 small ripe avocados, halved and pitted
- 1/2 cup water
- 1. Toss the tomatillos in the blender jar, then add the cilantro, half the chiles, the onion, garlic, and salt. Blend until the salsa is very smooth, at least 1 minute. (It takes a minute or so for the blades of the blender jar to catch chopped raw tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don’t liquefy after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again. The tomatillo seeds will still be visible when the salsa is properly smooth.)
- 2. Scoop the avocado from its skin into the jar and add the remaining chiles and water. Blend until smooth. Season with additional chile and salt and blend again. This salsa tastes best no more than a few hours after you make it.
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Tomatillo Salsa with Avocado | Salsa Verde Cruda con Aguacate Recipe © 2011 Roberto Santibanez. Photo © 2011 Romulo Yanes. All rights reserved.
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