Tomatillo Avocado Salsa
Looking to spice up your salsa repertoire? This delicious tomatillo avocado salsa is a flexible and tasty addition or substitute for your usual dips!
Ingredients
- 8 fresh tomatillos (husks removed and rinsed)
- 1 medium white onion (chopped)
- 2 medium ripe avocados (pitted and peeled)
- 1/4 cup packed cilantro leaves (chopped)
- 1 small lime (juiced)
- 1 serrano pepper (stemmed, seeded, and chopped)
- 1 jalapeño pepper (stemmed, seeded, and chopped)
- 1 clove garlic (peeled)
- 2 tablespoons olive oil
- Sea salt, to taste
- Fresh ground pepper, to taste
- 1/8 teaspoon cumin
Method
1. Preheat your broiler to high and position a rack approximately 5 to 7 inches from the top heating element.
2. Slice tomatillos in half and align cut side down on a foil-lined baking sheet along with serrano and jalapeño peppers. Add garlic cloves. Drizzle everything with olive oil and sprinkle with sea salt.
3. Broil until they begin to char, around 5-10 minutes, flipping as needed.
4. After broiling, transfer the tomatillos and peppers to a plastic bag, seal it, and let everything steam for about 10 minutes.
5. Once steamed, gently peel away the skins and discard them. For a milder salsa, remove the ribs and seeds from the peppers.
6. In a blender or food processor, place cooled roasted tomatillos, peeled peppers, garlic, cilantro, lime juice, cumin, salt, and black pepper. Pulse several times to combine, scraping the sides if necessary.
7. Add avocado and raw chopped onions; process until smooth.
8. Taste and season as needed with additional salt and pepper.
9. Transfer the salsa to an airtight container and refrigerate, or serve immediately. The salsa can be stored for up to 3 days in the refrigerator.
Enjoy this exquisite blend of tangy tomatillos with creamy avocado, harmonized with the heat of jalapeños and serrano peppers for an unforgettable dipping experience!
Earlier, SSP shared a Crispy Corn Recipe.