AKA: Salsa Verde con Aguacate | Makes ~2C
- Food processor or blender
- A sharp knife 🙂
- 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 jalapeños), 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
- Toss all ingredients into a food processor and blend until smooth
- Slowly add more water until the thickness is just enough to coat the back of a spoon but can be streamed off a spoon
- Taste, adjust salt and lime
- 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.