Avocado Salsa

AKA: Salsa Verde con Aguacate | Makes ~2C


  • Food processor or blender
  • A sharp knife ­čÖé


  • 8 ounces (3 to 4 medium) tomatillos, husked, rinsed and roughly chopped
    • Or 4-5 canned tomatillos, drained and rinsed.
  • 1 garlic clove, peeled and roughly chopped
  • Green chilis to taste (roughly 2 serranos or 3 jalape├▒os), stemmed, seeded and roughly chopped
  • About half a cup (tightly packed) roughly chopped cilantro, thick lower stems cut off
    • Or a quarter cup of the freeze-dried stuff you can get in the produce section, once it rehydrates, it’s good stuff, but stronger by volume.
  • 1-2 large haas avocado, pitted, flesh scooped from skin and roughly chopped
  • 1-2t Salt, to desired taste
  • 1-2T fresh lime juice
  • Water, to desired consistency


  1. Toss all ingredients into a food processor and blend until smooth
  2. Slowly add more water until the thickness is just enough to coat the back of a spoon but can be streamed off a spoon
  3. Taste, adjust salt and lime
  4. Store in airtight jar for up to a week, or freeze up to a month.

This is one of those recipes with so many variables relying on ripeness/freshness that you really need to taste your way through it.

– Friendly advice from a sentient scrotum (aka: aguacate).


  • Avocados have an ideal ripeness window of about 2 days. So make something with them and use any excess in this recipe, it’s a great way to extend the life of avocados.
  • No, this is not a solution for avocados that are going brown. But one day past perfect? Meh, you can get away with it, the tomatillos will hide the sin, they’re good like that.
  • Finding good, fresh cilantro can be a gamble at best, and you usually need to use it within a day or so (even in water). Which is why I opt for freeze-dried. All the flavor, way more of the shelf-life, and it’s not being used as a garnish, so who gives a fuck about appearance?
  • See if you like it (you will) and then double the recipe.

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