Avocado and Tomatillo Salsa

Staff Writer
Creamy with a spicy kick of peppers
Jeanine Thurston

Fair warning: this salsa can be addictive! I first tasted it in Ixtapa, Mexico, and after that, I had to figure out how to make it myself at home. Fortunately it is actually a very simple salsa, and tastes so great with a bowl of tortilla chips and a nice cold beer on a sunny day. The creaminess of the avocados combined with the pop of spice from jalapeños and serranos make this salsa irresistible. Use this salsa to top tacos, gorditas, or sopes. 

Ready in
20 m
8
Servings
134
Calories Per Serving
Deliver Ingredients
Makes
4 cups

Notes

 

Back To Avocado 101!

 

Ingredients

  • 8 tomatillos, husks removed and rinsed
  • 2 serrano pepper, stemmed
  • 2 jalapeños, stemmed
  • 1 clove garlic, unpeeled
  • 3 avocados, pitted and peeled
  • Handful of cilantro
  • 2 Cups water
  • 1 Teaspoon salt

Directions

Preheat the oven to broil. Roast the tomatillos, serrano peppers, jalapeños, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other side for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.

Place roasted peppers in a plastic bag, close the bag, and allow the peppers to steam until the skins loosen, about 10 minutes.

While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.

Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
11g
18%
Sugar
2g
N/A
Saturated Fat
2g
8%
Protein
2g
4%
Carbs
9g
3%
Vitamin A
12µg
1%
Vitamin B6
0.2mg
12%
Vitamin C
17mg
28%
Vitamin E
2mg
9%
Vitamin K
22µg
28%
Calcium
15mg
2%
Fiber
6g
24%
Folate (food)
65µg
N/A
Folate equivalent (total)
65µg
16%
Iron
0.7mg
3.7%
Magnesium
30mg
8%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
10%
Phosphorus
55mg
8%
Polyunsaturated
2g
N/A
Potassium
475mg
14%
Riboflavin (B2)
0.1mg
6.8%
Sodium
299mg
12%
Zinc
0.6mg
3.9%

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