Creamy Avocado SalsaJump to Recipe
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Creamy Avocado SalsaCourse: SidesCuisine: MexicanDifficulty: Easy
Avocados salsa is among the most popular salsa’s made in Mexico. As a child, I was lucky in enough to clim an avocado tree, pick a ripe one and bite into it. From that moment on, I was hooked! Avocados are like butter from a tree. Make this salsa and enjoy its perfect dose of creaminess and its enchanting flavors.
1/2 lb tomatillos, peeled and rinsed
2 ea serrano peppers, remove the stem
1/8 ea white onion, large
2 ea garlic cloves, peeled
1/4 ea bunch cilantro
1 ea avocado, large (9 oz)
Salt to taste
1 cup water
- Place the serrano peppers, onion, one garlic clove in a sauce pan and cover completely with water. Cook on a gentle simmer over medium-low heat until the ingredients begin to soften, then add the tomatillos. Once cooked and the tomatillos have turned a pale green color, remove all the ingredients from the water. Let them cool down.
- Once cooled, add them into a blender together with the avocado flesh (remove skin and seed.) Also, one raw garlic clove, cilantro, salt and 1 cup of water. Blend until completely smooth and creamy. Pair it with tacos or your favorite Mexican entree. ENJOY!
Your recipe looks delicious, but I cannot handle much hot. Is there an acceptable substitute for the Serrano peppers?
Totally understand. You can try one jalapeño and remove the seeds/veins for a milder salsa.
Does this need to be prepared immediately before serving? I’m thinking about whether the avocado will discolor.
It’s always best to enjoy the same day you made it but the acidity from the tomatillos will preserve the color of the salsa for about three days. Keep refrigerated in an air tight container.
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