Avocado Salsa Verde

Prep:15minCook:10min

Better if made a few hours in advance so that it has time to cool. Alternatively, dunk the boiled tomatillos and jalapeños in an ice water bath prior to placing them in the blender. This recipe yields a salsa with a very mild heat, add more jalapeños or other peppers (like serranos or even habaneros) if you want something hotter. If a chunkier/thicker salsa is desired, remove 1–2 tomatillos.

Updated at: Wed, 16 Aug 2023 22:56:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories61.3 kcal (3%)

Total Fat4.4 g (6%)

Carbs5.7 g (2%)

Sugars2 g (2%)

Protein1.1 g (2%)

Sodium237 mg (12%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 bunchcilantro

bottom half of stems removed

0.5yellow onion

cut into 2-3 chunks

3garlic cloves

peeled

1 tablespoonlime juice

1 teaspoonkosher salt

plus more as needed

Instructions

Step 1

In a medium pot, add the tomatillos, jalapeños, and enough water to completely cover them. Bring to a boil over medium-high heat and cook for 6-8 minutes until vegetables have softened.

tomatillos8

jalapeño peppers2

Step 2

While the tomatillos and jalapeños are boiling, prepare the avocados, cilantro, onion, and garlic. Add them to a blender along with the lime juice and salt.

avocados2

yellow onion0.5

garlic cloves3

cilantro1 bunch

lime juice1 tablespoon

kosher salt1 teaspoon

Step 3

When the tomatillos and jalapeños are done, drain the water and add them to the blender. Blend until completely smooth. Taste and add more salt as needed.

Step 4

(OPTIONAL) Chill in refrigerator prior to serving.