Creamy avocado salsa verde is a smooth Mexican condiment made by boiling tomatillos and serrano peppers, then blending with fresh cilantro, garlic, onion, and avocado. Its velvety texture and bright flavor make it ideal for tacos, chips, and grilled meats.
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In a pot, cover tomatillos and serrano peppers with water and bring to a boil. Cook until they change color from bright green to a duller, olive green and soften.
Using a slotted spoon, transfer the boiled tomatillos and peppers to a blender.
Add the garlic cloves, cilantro, and a piece of white onion to the blender.
Season with salt.
Blend the ingredients until roughly combined.
Scoop the flesh of half an avocado into the salsa.
Blend again until the salsa is smooth and creamy.
Pour into a jar for serving or storage. Store in the refrigerator.
Store in an airtight container with plastic wrap pressed directly on the surface for up to 4 hours refrigerated. Best served fresh; freezing not recommended due to avocado texture.
blender or food processor
Yes, raw tomatillos work but boiling softens them and mellows the tartness, creating a smoother blend. Raw versions will be brighter and more acidic.
Three serrano peppers make it moderately spicy. Remove seeds for milder heat, or use jalapeños as a less-hot swap.
Avocado oxidizes quickly. Make salsa just before serving or press plastic wrap directly on the surface and refrigerate for up to 4 hours.
Prepare tomatillos and peppers up to 2 days ahead, but blend in avocado within 2 hours of serving to prevent browning.
Yes, all ingredients are naturally dairy-free and vegan-friendly.
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