Ingredients
Ingredients
- 2 medium avocados (peeled, pitted, and quartered)
- 1 pound tomatillos (about 6, husks removed)
- ½ cup finely chopped fresh cilantro
- 1 jalapeño (seeded and diced)
- 3 garlic cloves (finely minced)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice (from 1-2 limes)
Instructions
- Combine ingredients: Add the avocados, tomatillos, cilantro, jalapeño, garlic, salt, black pepper, and lime juice to a food processor.
- Process until smooth: Pulse the mixture 5-10 times to start breaking down the ingredients. Then, process continuously for 1 minute. Stop and scrape down the sides of the food processor bowl to ensure even blending.
- Final processing: Process for an additional 1 minute or until the salsa is smooth and creamy in texture.
- Serve or store: Transfer the creamy avocado salsa verde to a bowl, serve immediately, or cover and refrigerate until ready to use. It is best consumed within 2-3 days for maximum freshness.
Notes
- Seed the jalapeño to reduce heat if you prefer a milder salsa.
- For a chunkier texture, pulse fewer times and avoid over-processing.
- Store leftover salsa covered tightly in the refrigerator to prevent browning from avocado oxidation.
- This salsa pairs well with grilled meats, tacos, tortilla chips, or as a topping for eggs.
- If tomatillos are unavailable, you can substitute with green tomatoes but the flavor will differ slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
