Fresh tomatillos bring a bright, citrusy tang to this creamy salsa verde, while ripe avocado gives it a smooth, velvety texture. Roasting the tomatillos and jalapeños adds subtle sweetness and smoky depth, creating a salsa that tastes far more complex than its simple ingredient list suggests.
Serve it with tortilla chips, spoon it over fish or shrimp tacos, pair it with enchiladas, or thin it with a little lime juice for a lively salad dressing. Look for fresh tomatillos from Pacific Rare Plant Nursery at the farmers market and make this vibrant salsa your own with roasted garlic, extra chile, lime zest, or a splash of fresh orange juice.
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. Line a baking sheet with foil and place the tomatillos and jalapeños on top. Broil for 5–7 minutes, turning occasionally, until charred and softened.
Remove from the broiler and let cool slightly.
In a blender or food processor, combine the roasted tomatillos, jalapeños, cilantro, onion, garlic, avocado, and lime juice. Blend until smooth and creamy.
Taste and season with salt and pepper. For extra heat, add more jalapeño or a pinch of cayenne.
Chill in the refrigerator for at least 30 minutes to let the flavors meld.
Transfer to a serving bowl and garnish with pepitas or pomegranate seeds, if desired.
