Green salsa made with tomatillos offers a mouthwatering array of flavors and variations! This tomatillo-avocado salsa verde is a crowd-pleaser and pairs beautifully with tortilla chips, jicama sticks, seafood tacos, cheese enchiladas, grilled meats, or as a tangy dressing for salads. Its vibrant green color and refreshing taste will have you coming back for more! Feel free to experiment with the recipe to suit your taste. You can add other ingredients like roasted garlic, fresh lime zest, or even a splash of orange juice for a unique twist. The beauty of green salsa is its versatility.
INGREDIENTS:
1 pound fresh tomatillos, husked and washed
1-2 jalapeño peppers (adjust to your preferred spice level)
1/2 cup fresh cilantro leaves
1/2 cup chopped onion
2 cloves garlic, peeled
1 ripe avocado, peeled and pitted
1 tablespoon fresh lime juice
Salt and pepper to taste
Garnish: Toasted pumpkin seeds (pepitas) or pomegranate seeds (optional)
METHOD:
Preheat the broiler. Place the tomatillos and jalapeño peppers on a baking sheet lined with foil. Broil them for about 5-7 minutes, turning occasionally, until they are nicely charred and softened. This roasting process brings out the tomatillos’ natural sweetness and adds depth to the salsa.
Once charred, remove the tomatillos and jalapeño peppers from the broiler and let them cool slightly.
In a blender or food processor, combine the roasted tomatillos, jalapeños, cilantro, chopped onion, garlic, avocado, and lime juice. Blend until the mixture has a smooth and creamy consistency.
Taste the salsa and season with salt and pepper to your liking. If you want an extra kick, you can add more jalapeño or even a pinch of cayenne pepper.
Pour the salsa into a bowl and let it sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and develop into a truly irresistible salsa verde. Before serving, top with pepitas or pomegranate seeds (arils), if using.
