Name: Tomatillo Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: 8 fresh tomatillos, husks removed, rinsed -; 1 serrano pepper, stemmed, seeded, and chopped -; 1 jalapeño pepper, stemmed, seeded, and chopped -; 1 clove garlic, peeled -; 2 tablespoons olive oil -; Sea salt, to taste -; Fresh ground pepper, to taste -; 1/4 cup chopped cilantro leaves -; 1 small lime, juiced -; 1/8 teaspoon cumin -; 2 medium ripe avocados, pitted and peeled -; 1 medium white onion, chopped -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tomatillo Avocado Salsa

1. 8 fresh tomatillos, husks removed, rinsed -

2. 1 serrano pepper, stemmed, seeded, and chopped -

3. 1 jalapeño pepper, stemmed, seeded, and chopped -

4. 1 clove garlic, peeled -

5. 2 tablespoons olive oil -

6. Sea salt, to taste -

7. Fresh ground pepper, to taste -

8. 1/4 cup chopped cilantro leaves -

9. 1 small lime, juiced -

10. 1/8 teaspoon cumin -

11. 2 medium ripe avocados, pitted and peeled -

12. 1 medium white onion, chopped -

How to cook deliciously - Tomatillo Avocado Salsa

1. Stage

Preheat the broiler on high: Position a rack 5 to 7 inches from the top heating element.

2. Stage

Prep the tomatillos: Slice the tomatillos in half and place cut side down on a foil-lined baking sheet with the serrano peppers, jalapeño peppers, and garlic. Drizzle with olive oil and sprinkle with sea salt.

3. Stage

Broil the tomatillos: Broil the tomatillos, serrano peppers, jalapeño peppers, and garlic until they begin to char, about 5 minutes. Turn them over and broil the other side, occasionally flipping until blackened all over and the tomatillos have turned a dark green, an additional 5 minutes.

4. Stage

Remove the roasted pepper skins: Transfer the tomatillos, serrano, jalapeño peppers to a plastic bag, seal and allow to steam for about 10 minutes. Once the skins have loosened, gently peel them away and discard. For a milder salsa, also remove the ribs and seeds from the inside of the peppers.

5. Stage

Blend the ingredients: Add the cooled roasted tomatillos, peppers, garlic, cilantro, lime juice, cumin, salt, and black pepper, to taste, in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula if necessary. Add the avocado, and raw onions, and process until smooth. Taste and season with additional salt and pepper to taste, if needed.

6. Stage

Serve and store: Serve salsa immediately or transfer to an airtight container and store in the refrigerator for up to 3 days. Did you love this recipe? Give us some stars below!