Tomatillo Avocado Salsa
I’m so so excited to finally share this recipe with you all! I’ve been holding out on you (sorry) because I really wanted to share it close to Cinco de Mayo.
And the time is finally here! In honor of the celebratory holiday honoring Mexican heritage and pride on May 5th, I wanted to post a few of my very favorite Mexican recipe creations this week so you have some good options to make when the time comes. As I mentioned in my last post, I’m pretty much obsessed with Mexican foods, flavors and really the Mexican culture in general.
These Mexican recipes that I’ll be posting probably rank up there as my most favorite recipes ever because of how much I love Mexican cuisine. But I can’t post my favorites without first posting this Tomatillo Avocado Salsa. It’s a recipe that I recreated after watching some locals whip it up while spending some time in Mexico. Once I got home to the States, I couldn’t get that darn salsa out of my head. It was amazing – so simple but so full of flavor, and I couldn’t stop thinking about it.
I decided one day to add avocado to the authentic Mexican recipe because truthfully I add avocado to pretty much everything and I have this problem where I can’t ever leave recipes alone. In my opinion, it made the salsa even better, if that was even possible. But now I’m not sure what to call it – a sauce? A salsa? I’ve used it as a salad dressing, a dip, a sauce and a salsa and I haven’t tried one thing that I didn’t like with it. It makes every dish come alive and bursting with Mexican flavors. In fact, I can’t have Mexican food without pouring this salsa (sauce?) over the whole plate.
Plus isn’t it the most gorgeous shade of green ever?! I love pretty food and this salsa can make any plate look stunning with all that bright lime green delightfulness I just adore it!
Tomatillo Avocado Salsa
Makes about 4 cups of salsa
1 lb tomatillos, husk removed (1 lb is about 4-5 tomatillos)
1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)
½ bunch of cilantro (big handful!)
1 medium onion
2 garlic cloves
1 avocado, seed and skin removed
1 lime, juiced
1 tsp salt
Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator. Enjoy!
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