Unlock the vibrant flavors of our tomatillo avocado salsa recipe! Perfect for dipping or enhancing any dish, this fresh blend will become your go-to for adding a zesty twist.
1pound (about 6 to 8)tomatilloshusked and quartered
1/2smallwhite onionroughly chopped
1handfulfresh cilantro leaves and stems(about ½ cup of leaves and tender stems)
3mediumserrano chilesends trimmed, seeds removed, and roughly chopped
1/2mediumfirm-ripe avocado
freshly squeezed lime juicefrom 1 lime
pinchkosher salt
Instructions
Place tomatillos, onion, cilantro, and chiles (if using) in a small food processor fitted with an “S” blade and pulse about 20 (1 second) pulses (stop and scrape down the food processor halfway through to ensure everything mixes evenly), until the salsa is evenly but not totally smooth. (Feel free to let the food processor run until the salsa is smooth if you prefer.)
Remove from the food processor, add the salt, and stir to combine. Taste and adjust seasoning, adding more salt or fresh lime juice, as desired. (This is a raw, slightly chunky and very loose salsa. If you want something smoother and more uniform, pulse or mix in the avocado.) Serve this recipe at room temperature with tortilla chips or atop your favorite dish. This recipe can be made up to three days ahead -- store it refrigerated in airtight glass containers until ready to use. However, we think it is tastiest on the first day that it is made. Make sure to give it a stir before you serve it as the tomatillos have a lot of pectin which will make the salsa solidify if too cold.