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Here in Texas, we like all kinds of salsas.
With my new found love for my Vitamix, I’ve been ready to try all of the blended things. Sauces, stews, and salsas have been high up on my list!
I loved making this Avocado Tomatillo Salsa Verde. It was really delicious, and quick.
What I enjoy about making salsa, is there isn’t a right or wrong answer. You can play up ingredients you love, and make flavors more or less intense depending on how you feel.
What I also love about this salsa, is that I can basically use it on anything.
It’s one of those wonderful condiments that has incredible flexibility and great flavor.
Ingredients for Avocado Tomatillo Salsa
My Avocado Salsa Verde has just a few simple ingredients.
- 1 lb tomatillos
- 2 jalapenos, halved (with seeds if you want spice, without if you want just the flavored pepper).
- 2 heads of garlic
- 1/2 an onion, roughly chopped
- Kosher Salt (to taste)
- 3 avocados
- 1/4 cup lime juice (or juice of one large lime)
- 1/4 cup cilantro
- Drizzle of avocado oil (for roasting)
What are Tomatillos?
Tomatillos are also called a “Mexican husk tomato.”
It’s not as simple as calling them an unripened tomato, or a green tomato.
Tomatillos have a distinct tartness to their flavor profile. When boiled, they retain that tart flavor, and when roasted, they caramelize and become a little sweeter.
You’ll see tomatillos use a lot in Mexican cuisine. Tomatillos originated there, but use is now much more widespread.
How to make Avocado Tomatillo Salsa
Preheat your oven to 400 degrees fahrenheit.
On a sheet pan, add your tomatillos, jalapenos, garlic, and onion.
Drizzle avocado oil over the veggies, and toss them with your hands to be sure everything is evenly coated.
Sprinkle salt on top of the veggies, and roast them for 40 minutes.
Once roasted, and cooled to room temperature, add your roasted veggies, avocado, lime juice and cilantro to a blender.
Blend on high for 1 minute until the mixture is smooth.
Pour into a bowl and top with some fresh lime juice, diced onion and cilantro.