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
- Quick Glance
- 20 M
- 20 M
- Makes 2 1/2 cups
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.)
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.
Recipe Testers' Reviews
Yum! This tomatillo salsa recipe is authentic, unique, simply delicious, and easy to make. The end result is quite impressive, as it is not your ordinary salsa. All the ingredients blend together to create a fantastic and harmonious flavor profile, one that will leave you wanting another taste. My family loved it. And I love that all the ingredients are raw. I whipped this up in the blender in just minutes. (I have a Vitamix and didn't even have to chop my tomatillos, I just threw them in whole and they blended nicely.) I made the salsa as stated except I used 2 jalapeños instead of 4, seeds and all, which was just the right amount of heat. Even though the recipe states the salsa tastes best within 2 hours of making it, a day and a half later, my salsa is still a vibrant green with no discernible change in color or taste. This salsa would make a fabulous accompaniment to nachos, chips, flautas, taquitos, or any style of tacos or burritos. It was the perfect salsa for the Carnitas taco recipe found on the site.
Practically overnight, this has easily become one of my favorite salsa preparations. It's so easy to throw together—there's no roasting and barely any chopping. If you love the ingredients in this salsa, you will be a fan as well. It just bursts with flavor. I have been quite busy lately trying my last batch of this salsa on tacos, quesadillas, nachos, and as a dip for tortilla chips; it goes great with all of the above. I had a fabulously tasty and simple breakfast burrito this morning with scrambled eggs, jack cheese, and this salsa. (It's outrageously tasty with eggs!) The avocado salsa makes a great substitute for traditional guacamole. I absolutely love it! I usually only get a salsa like this when I visit an authentic taco spot in So Cal, but now I can make this whenever I please. Yay!
I really enjoyed this salsa. I did find it pretty spicy and would probably omit some of the seeds and veins (I used jalapeños). The salsa had quite a bit of heat but the tartness of the tomatillos was a good balance. The salsa came together quickly, in about 5 minutes from start to finish. I used kosher salt (2 teaspoons) and found that to be the right amount of seasoning.