Creamy Avocado Salsa
This creamy avocado salsa blends tart tomatillos, ripe avocado, cilantro, and green chiles into a silky smooth salsa that’s perfect for tacos, chips, grilled meats, and more.
Equipment
- Tongs
Ingredients
- 1 pound milpero tomatillos, husked and rinsed see note 1
- 2 serranos chiles (stemmed) use fewer for mild heat
- 2 Jalapeños, stemmed
- 1 ripe avocado, pitted and peeled
- 2 garlic cloves, peeled
- ¼ medium white onion
- ½ bunch fresh cilantro
- 1 Tbsp of fresh lime optional
- ¼ tsp salt, plus more to taste
Instructions
Prep Produce
- Remove husks from the tomatillos and rinse to wash off sticky sap. Stem the chiles.
Blanch vegetables
- Bring a medium pot of water to a boil. Add tomatillos, chiles, and garlic. Simmer 5 minutes, until the tomatillos turn pale green. (Don't boil the onion.)
Finish softening aromatics
- Use tongs to lift out the tomatillos and set them aside to cool. Continue simmering the chiles, onion, and garlic 5 minutes more so they become fully tender. Drain and let everything cool to lukewarm.
- Everything ready to blend.
Blend
- Add the cooled vegetables to a blender with the avocado, cilantro, onion, and ¼ tsp salt. Blend on high until completely smooth, 30–60 seconds. If the mixture is too thick, pulse in cold water 1 Tbsp at a time until it reaches a pourable consistency.
Season
- Taste and add more salt if desired. Lime juice can be added at this point if desired, but too much can make your salsa sour. Serve immediately or chill for up to 3 days in an airtight jar.
Notes
- Tomatillo tip – Over boiling tomatillos until they burst will darken the salsa and add bitterness, so pull them as soon as they turn pale.
- For a milder salsa, reduce chiles or swap one serrano for an extra tomatillo.
- This salsa does not freeze well. Best enjoyed within 72 hours.
- Keep plastic wrap pressed to the surface to help prevent browning.
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