Salsa de Aguacate
Salsa de Aguacate
Ingredients
For the Salsa Base
- 1 pound tomatillos, husks removed, rinsed
- 2 jalapeño peppers
- 1 serrano peppers
- 1 white onion, medium, quartered
- 3 garlic cloves, peeled
- 2 tablespoons cooking oil
- 1/2 teaspoon salt, or to taste
For the Creamy Finish
- 2 avocados, medium, ripe, pitted and scooped
- 1/2 cup fresh cilantro, packed
Instructions
- 1
Heat the cooking oil in a large skillet or pan over medium-high heat. Add the whole tomatillos, jalapeño peppers, serrano peppers, quartered white onion, and peeled garlic cloves to the hot oil.
⏱️ 2 min
- 2
Fry the ingredients, turning occasionally, until they are nicely charred and slightly softened, about 10 to 12 minutes. The tomatillos should change to a dull, cooked green color.
⏱️ 12 min
- 3
Carefully transfer all the fried ingredients from the pan into a blender. Add the salt to the blender.
⏱️ 1 min
- 4
Blend the mixture until it forms a chunky salsa. Do not over-blend at this stage; a rustic texture is desired.
⏱️ 2 min
- 5
Pour the chunky salsa into a heat-proof bowl and allow it to cool down completely. This step is crucial to prevent the cilantro and avocado from becoming bitter when added. This may take 20-30 minutes.
⏱️ 30 min
- 6
Once the salsa has cooled, add the scooped avocado flesh and the packed fresh cilantro to the blender with the chunky salsa.
⏱️ 2 min
- 7
Blend the mixture again until it achieves a beautiful, smooth, and creamy consistency. Taste and adjust salt if needed.
⏱️ 2 min
- 8
Serve your fresh Salsa de Aguacate immediately or refrigerate in an airtight container for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salsa de Aguacate
Ingredients
For the Salsa Base
- 1 pound tomatillos, husks removed, rinsed
- 2 jalapeño peppers
- 1 serrano peppers
- 1 white onion, medium, quartered
- 3 garlic cloves, peeled
- 2 tablespoons cooking oil
- 1/2 teaspoon salt, or to taste
For the Creamy Finish
- 2 avocados, medium, ripe, pitted and scooped
- 1/2 cup fresh cilantro, packed
Instructions
- 1
Heat the cooking oil in a large skillet or pan over medium-high heat. Add the whole tomatillos, jalapeño peppers, serrano peppers, quartered white onion, and peeled garlic cloves to the hot oil.
⏱️ 2 min - 2
Fry the ingredients, turning occasionally, until they are nicely charred and slightly softened, about 10 to 12 minutes. The tomatillos should change to a dull, cooked green color.
⏱️ 12 min - 3
Carefully transfer all the fried ingredients from the pan into a blender. Add the salt to the blender.
⏱️ 1 min - 4
Blend the mixture until it forms a chunky salsa. Do not over-blend at this stage; a rustic texture is desired.
⏱️ 2 min - 5
Pour the chunky salsa into a heat-proof bowl and allow it to cool down completely. This step is crucial to prevent the cilantro and avocado from becoming bitter when added. This may take 20-30 minutes.
⏱️ 30 min - 6
Once the salsa has cooled, add the scooped avocado flesh and the packed fresh cilantro to the blender with the chunky salsa.
⏱️ 2 min - 7
Blend the mixture again until it achieves a beautiful, smooth, and creamy consistency. Taste and adjust salt if needed.
⏱️ 2 min - 8
Serve your fresh Salsa de Aguacate immediately or refrigerate in an airtight container for up to 3 days.
⏱️ 1 min