Avocado Verde Salsa Recipe

Prepare tomatillos and jalapeño

Place the rinsed tomatillos and the whole jalapeño on a baking sheet. Broil on high 6–8 inches from heat for 6–8 minutes, turning once, until charred and softened. Alternatively, char on a hot cast-iron skillet or grill until blackened in spots. Remove and let cool slightly; trim stems from jalapeño.

Peel and pit avocados

Halve the avocados, remove the pits, and scoop the flesh into the bowl of a food processor or blender. Reserve one slice of avocado if you want a chunkier finish, otherwise proceed with all avocado in the processor.

Combine and process

Add the charred tomatillos (halved if large), peeled jalapeño (seeded if you prefer milder heat), cilantro leaves, chopped red onion, garlic cloves, lime juice, olive oil, sea salt, black pepper, and cumin (if using) to the food processor with the avocados.

Pulse to desired texture

Pulse 6–10 times or blend for 10–20 seconds until the mixture is smooth but still has some texture. If the salsa is too thick, add cold water, 1 tablespoon at a time (up to 2 tablespoons), and pulse to reach desired consistency.

Taste and adjust

Taste the salsa and adjust seasoning: add more salt, lime juice, or jalapeño for heat as needed. If too tangy, add a small pinch of sugar or a little more avocado to mellow.

Finish

If you reserved an avocado slice for texture, fold it in gently with a spoon. Transfer the salsa to a serving bowl or airtight container.

Top the salsa with the extra cilantro leaves and serve with lime wedges on the side. Serve immediately with tortilla chips, grilled fish, chicken, or as a verde topping for tacos.

Storage: refrigerate in an airtight container for up to 2 days. Press plastic wrap directly onto the surface to minimize browning. Stir before serving.