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Tomatillo-Avocado Salsa Recipe

Adapted from Better Homes and Gardens Keep salsa covered in the fridge for up to 1 week.

Scale

Ingredients

  • 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
  • 1 bunch cilantro, tough stems removed
  • 1 jalapeño, stemmed and seeds removed if you’d like it less spicy
  • 1 perfectly ripe avocado, peeled and pitted
  • 1/2 cup chopped white onion
  • kosher salt, to taste

Instructions

  1. Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
  2. Taste and add more salt if needed.
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