Yield: 6 Servings
Avocado Salsa
This creamy Avocado Salsa has a nice tang from the tomatillos, a laid-back kick from the roasted chili peppers, and the smooth creaminess of avocado. Irresistible! Serve with chips, on tacos, and more.
Ingredients
- 10 tomatillos, dehusked and washed
- 1 jalapeño
- 1-2 serrano peppers
- 1 medium white onion, cut into chunks
- 2 garlic cloves
- 2 ripe avocados
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon Mexican oregano
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Instructions
- Pre-heat broiler to 500°F and place oven rack close to the top of the oven.
- Place tomatillos, chili peppers (jalapeños and serranos) and onion on a pan and place under the broiler. Broil until the vegetables blacken a bit, then flip and blacken the other side. (This will only take a couple of minutes.)
- Remove from the oven and let cool for 5 minutes. Place all the ingredients in a blender (or food processor) and blend until smooth.
- Serve with chips or on a delicious taco.
Notes
Storage:
- To Refrigerate: If you’d like to keep your avocado salsa in the fridge, just place it in a jar or other airtight container, and refrigerate for up to 7 days.
- To Freeze: The catch here is that you can’t really freeze the salsa with success if the avocado is already in it. However, if you make the recipe without avocado, you can freeze that for up to three months. When you’re ready to serve, thaw it and blend the avocado in fresh.
Nutrition
Serving: 1, Calories: 130kcal, Carbohydrates: 10g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Sodium: 182mg, Fiber: 6g, Sugar: 3g