Tomatillo Salsa with Avocado
Each time you make this salsa, 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.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.