It’s been a busy week of recipe development over here, both for work and also for me (a girl’s gotta eat, after all!). This recipe resulted as a hybrid of both, as my recipe development for work inspired me to create a salsa verde using branded products. I went back and simplified the recipe to create my own version using only ingredients from the store, and I loved the results so much that I wanted to share.
I made a big bulk batch and enjoyed some with my Slow Cooker Carnitas last night, kept some in the fridge for snacking throughout the week, and froze the extra for a later time. I always keep salsa in the freezer for taco bowls or nachos, which are both comfort foods that come up on the rotation pretty frequently here in this house.
While I recognize that it’s the middle of January and most of these ingredients are not at all in season, the results from the store-bought ingredients still turned out to create a bright, zesty salsa. I love the flavor and texture of the tomatillos, as they contribute a bright fruitiness and beautiful green color to the salsa. Adding half an avocado provides smoothness and a lightly creamy mouthfeel, and there is plenty of acid between the lime juice and tomatillos to keep the avocado from browning over time. The fresh cilantro offers a bright herbal kick and contributes to the green color. Swap for parsley if you are not a fan of cilantro – some herbal notes are definitely needed here, but I understand that cilantro isn’t for everyone! Finally, the flavors are rounded out with a little bit of bite from the onion and jalapeno and earthiness from the cumin. All of these flavors create a salsa that is bright, fresh, mildly spicy, and most of all, super green!
Recipe down below, photo up top! This recipe makes a lot (about 3-4 cups total), so feel free to half it if you need less than this, or make a lot and freeze half for later like I always do!
Avocado Salsa Verde
- 2 cups tomatillos (about 8 large)
- Juice of 2 limes
- ½ avocado
- ½ onion
- 1 jalapeno
- 1 bunch (about 30 sprigs) fresh cilantro
- 1 tbsp cumin
- 2 tsp salt
- Set up a blender or food processor to combine the salsa ingredients.
- Remove the outer papery husks of the tomatillos, and rinse under warm water to remove any residual husks, dirt, or stickiness that remains on the tomatillo fruits. Chop roughly into quarters, add to the blender.
- Roughly chop the onion and the jalapeno, add to the blender with the tomatillos.
- If you are looking for a milder salsa, feel free to only use half of the jalapeno. Removing the white inner membranes and seeds from the inside of the jalapeno will also help reduce spiciness. I used the whole jalapeno with seeds (top stem removed) in my salsa.
- Add the lime juice, avocado, cilantro, cumin, and salt to the blender with the tomatillos. Close the lid and pulse to thoroughly combine the ingredients into a mostly smooth paste.
- I left mine a little chunky because I like some texture in my salsa. Go as smooth as you prefer!
- Pour the salsa out into a bowl and serve along with chips or as a topping to your favorite tacos or burritos. Enjoy!