Avocado Salsa
User Reviews
5
Avocado Salsa
Description
This recipe requires husking and rinsing tomatillos before slicing, then charring them with jalapeño halves and garlic clove in a hot skillet sprayed with vegetable oil. Roasting softens and develops smoky flavors in the vegetables. Peeled roasted garlic and the blistered components are processed with fresh cilantro, lime zest, lime juice, kosher salt, and minced white onion. Peeled and seeded avocados are added last, yielding a creamy salsa with balanced heat and acidity.
The salsa works well as a dip or accompaniment to Mexican dishes requiring both creamy and tangy flavors. It can be served immediately or prepared up to 4-5 hours ahead. To store, press plastic wrap directly onto the salsa surface to minimize browning before sealing and refrigerating.
Ingredients
- 4-5 medium tomatillos
- 1 clove garlic skin on
- 1 medium jalapeño
- 2 avocado haas
- ¼ teaspoon lime zest
- 2 teaspoons lime juice
- ¼ cup cilantro
- ½ teaspoon kosher salt
- ¼ cup white onion minced
Instructions
- Remove the husk from 4-5 medium tomatillos and rinse them well. Slice the tomatillos crosswise. Set aside.
- Slice 1 medium jalapeno in half, vertically and remove the seeds and white membrane.
- Heat the skillet over medium high heat and spray with nonstick vegetable spray. Arrange the tomatillos, jalapeños and the 1 clove garlic (skin on) in the pan. Cook the vegetables for about 5-6 minutes or until they start to blister and become fragrant.
- Use a pair of tongs to turn the vegetables and continue to cook for 2-3 more minutes, until they're softened. Remove from heat.
- Remove the skin from the blistered garlic and discard. Transfer the tomatillos, jalapeño and garlic to the bowl of a food processor. Pulse several times until fairly smooth.
- Add ¼ cup cilantro,¼ teaspoon lime zest, 2 teaspoons lime juice and ½ teaspoon kosher salt. Pulse until the cilantro breaks down to combine with the tomatillos.
- Peel and seed two avocados and transfer them to the food processor. Pulse until the salsa is smooth and creamy.
- Transfer the avocado salsa to a bowl and sprinkle with minced white onion and extra cilantro leaves for garnish. Serve with chips or use as a creamy avocado sauce for tacos, burritos and more.
Notes
- Salsa can be served right away or made 4-5 hours in advance.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent discoloration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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