When it’s time for some sun and warm water, Rafael and I head to Mexico for quality R&R. Along with enjoying the beach and margaritas, we spend a lot of time wandering around town looking for the best tacos. Fresh corn tortillas, tender slow-cooked meats, and minimal but perfect accompaniments are the hallmarks of a great Mexican taco. We particularly enjoy tasting a huge variety of sauces. Not everything is about eye-watering heat. Their fresh salsas showcase tons of flavors and textures: smoky, sweet, spicy, tangy, chunky, and creamy. And the colors! I’m always drawn to anything green for the promise of a bright tomatillo salsa or a savory guacamole. Putting the two together? Paradise!
This combination of avocados and a tomatillo salsa verde satisfies both my love of salsa and of guacamole. I’ve had it many times in Mexico. It’s always smooth, a bit on the thick side, and very unlike a regular salsa verde in terms of texture. It’s delicious on tacos, eggs, vegetables, or anything else you’d like to add a kick to. While avocados are packed with nutrients and healthy fats, it’s too easy to devour a few hundred calories worth of guacamole before realizing it. That’s why I love this avocado salsa verde. It has the rich creaminess of avocado, but less calories per serving because it’s blended with a very low calorie tomatillo base.
Our version has blistered tomatillos, jalapeños, and onions, blended with cilantro, fresh squeezed lime juice, and avocado. The result is a bright salsa that adds a creamy spice to anything you add it to. As an added bonus, the delicious tang of the tomatillos and lime also keep your avocado from turning that sad brown color.
Ingredients
6 medium tomatillos, husks removed and cut in half
3-4 jalapeños, destemmed and halved lengthwise (3 for medium, 4 for hot salsa)
1 small white onion, peeled and quartered
3 medium garlic cloves, peeled
½ bunch cilantro, bottom stems removed
Juice of one lime
1 avocado
Salt
Instructions
- Turn on the oven broiler with the rack positioned about 6 inches from the top.
- Place jalapeños and tomatillos cut side down on a foil-lined rimmed baking sheet, along with tomatillos and onions.
- Place the baking sheet under the broiler and cook until vegetables are blackened in spots, about 5-8 minutes.
- Cool for 5 minutes. Place the vegetables and their accumulated juices in a blender along with the garlic, cilantro, and lime juice. Blend until ingredients are roughly chopped.
- Scoop the avocado into the blender, and continue blending until the salsa reaches a creamy consistency, and the vegetables are very well blended, about 2-3 minutes. Season to taste with salt.
Notes
For a less spicy salsa, you can remove the jalapeño seeds.
Sounds really tasty…hopefully sampling some tomorrow!