This Mexican Avocado Salsa Verde is one of my favorite healthy comfort foods. This recipe is easy and it’s ready to enjoy in less than 15 minutes.
Ingredients
For this Mexican Avocado Salsa Verde, you will need onion, garlic cloves, tomatillos, jalapeño or serrano chilies, cilantro, avocado and lime.
Tomatillos are a staple of Mexican cuisine. They are a nightshade fruit and is covered in husks. However, they are often mistaken for green tomatoes. Tomatillos can be eaten raw or cooked and they are the base for Mexican Salsa Verde.
How to make Mexican Avocado Salsa Verde?
Start by removing the outer layer of the onion and cutting in quarters.
Then remove papery skin from garlic cloves. To do so, loosen and remove garlic cloves and then press firmly with the back of your knife. The papery skin will get loose and will be easy to remove.
Squeeze the juice of half a lime.
Cut jalapeños or serrano chilies in half (lengthwise).
To prepare the tomatillos, first remove husks and rinse under warm water.
Once tomatillos are clean, chop them in quarters.
Apply non-stick spray to a baking pan. Place tomatillos, onion, garlic and jalapeños in the baking pan. Sprinkle with salt and pepper and broil for about 10 minutes.
Once the tomatillos are lightly blackened you are ready to make this creamy salsa. Remove the broiled vegetables from the oven and place in a blender.
Add cilantro, avocado and lime juice. Blend until soft and creamy.
Season to taste with salt, pepper and more lime juice if needed.
Serve with veggies or tortilla chips for a snack. Or use with chicken, turkey, fish, pork or on any of your favorite Mexican dishes.
Creamy Mexican Avocado Salsa Verde Recipe
Ingredients
- 6 Tomatillos
- ¼ Onion
- 4 Garlic
- 3 Jalapeños
- 1 Bunch Cilantro
- 1 Tablespoon Lime Juice
- 1 Hass Avocado
- Salt
- Pepper
Instructions
- Remove outer layer of onion and chop in quarters.
- Remove papery skin from garlic cloves.
- Cut jalapeños in half (lengthwise)
- Cut lime in half and squeeze juice.
- Remove husks from tomatillos. Rinse under water and chop in quarters.
- Apply non-stick spray to a baking pan. Place tomatillos, onion, garlic and jalapeños in the baking pan. Sprinkle with salt and pepper and broil for about 10 minutes.
- Once tomatillos are lightly blackened, remove from oven and place in a blender.
- Add cilantro, avocado and lime juice. Blend until soft and creamy.
- Season to taste with salt and pepper.
- Serve with chicken, pork, tortilla chips or any of your favorite Mexican dishes.
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