Salsa Verde With Tomatillo And Avocado Recipe

Tomatillo-Avocado Salsa

1. 1

   Prepare tomatillos

   Preheat your broiler or a heavy skillet over medium-high heat. Remove husks from tomatillos and rinse thoroughly to remove sticky residue. Pat dry. Place tomatillos on a rimmed sheet pan under the broiler about 4–6 inches from the element or place in the hot skillet. Roast, turning occasionally, until skin is charred and tomatillos are softened (8–12 minutes). If using a skillet, cook until blistered on most sides, about 8 minutes. Remove and let cool for 5 minutes; reserve any juices on the pan.

2. 2

   Char jalapeño and onion (optional but recommended)

   While tomatillos cool, roast the whole jalapeño and the chopped onion in the broiler or in the skillet alongside the tomatillos, turning until charred and softened, about 4–6 minutes for the jalapeño and 5–8 minutes for onion pieces. Allow to cool slightly. If you prefer milder heat, remove seeds from jalapeño after charring; for more heat, keep some seeds.

3. 3

   Blend the salsa

   Trim stems from the cooled tomatillos and transfer them to a blender or food processor along with the charred jalapeño (seeded if desired), charred onion, cilantro, and lime juice. Add the olive oil, sea salt, and black pepper. Pulse to combine, then blend on medium until mostly smooth but still slightly chunky, about 8–12 seconds. Stop and scrape down the sides as needed. If the mixture is too thick, add 1 tablespoon of the reserved tomatillo roasting liquid or water and blend again; repeat up to the amount indicated until you reach a scoopable, slightly loose salsa consistency.

4. 4

   Incorporate avocado

   Cut the avocado in half, remove the pit, and scoop the flesh into the blender or bowl with the blended tomatillo mixture. If using a blender, pulse 3–4 times to combine while leaving some texture; if you prefer chunkier salsa, mash the avocado into the blended tomatillo mixture with a fork in a bowl instead of fully pureeing. Taste and adjust seasoning with additional salt, lime juice, or pepper.

5. 5

   Finish and rest

   Transfer the salsa to a serving bowl. Stir in up to 1 tablespoon more olive oil if you want a silkier mouthfeel. Let the salsa rest 10–15 minutes at room temperature to let flavors meld, or refrigerate for up to 1 hour before serving. If refrigerated, bring back to room temperature for 15 minutes before serving for best flavor.

6. 6

   Serve

   Garnish with extra cilantro leaves and a light sprinkle of smoked paprika or ground cumin if using. Serve with tortilla chips, grilled fish or chicken, tacos, or as a creamy sauce for roasted vegetables.