Avocado Salsa Verde

24 Aug

avocado salsa verde

I love making my own condiments; many, like this salsa verde, are quite easy to whip up, yet still manage to be much more flavorful than their store-bought cousins. Here, all you have to do is a little chopping and a little blending, and suddenly you have something perfect for topping tacos or dipping chips. The avocado is a great twist, too, adding extra creaminess and richness. And, one of my favorite parts of making these sort of things myself, you can easily adjust everything to your taste with minimal extra effort – adding extra jalapenos here, for instance, if you like things spicy, or omitting the jalapeno altogether for a mild take.


Avocado Salsa Verde (adapted from Eliza Domestica)
Yield: about 3 cups salsa

Ingredients:

  • 10 ounces (about 6 – 8) fresh tomatillos, quartered
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 shallots, minced
  • 1 jalapeno, minced*
  • juice of 1/2 lime
  • 1/4 tsp kosher salt
  • 2 avocados, diced

*Remove seeds for a less spicy salsa.

Method:

  1. Using a food processor, blender, or immersion blender, combine 10 ounces (about 6 – 8) fresh tomatillos, quartered, 1/4 cup fresh cilantro, roughly chopped, 2 shallots, minced, 1 jalapeno, minced, juice of 1/2 lime and 1/4 tsp kosher salt, and puree until smooth.
  2. Taste, add more salt or lime juice if needed, and stir in 2 avocados, diced. Store in the refrigerator until ready to use.

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  1. Mushroom Black Bean Patties | sel et sucre - August 27, 2012

    […] topping the patties with alfafa sprouts and serving with a couple different salsas (including avocado salsa verde) and sour cream to go along with the light Mexican spicing in the patties themselves. Of course, […]

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