Tomatillo Avocado Salsa

When your father-in-law gives you peppers from his garden, you find many ways to use them. Well, today was taco Tuesday which clearly means fresh salsa is a must. Made with jalapeños, tomatillos, avocado, cilantro and lime juice, this recipe is delicious!

When it comes to chips and salsa, I rarely see anyone wanting a green salsa. Its usually restaurant style red salsa. Do not get me wrong, red salsa, especially made with home grown red tomatoes is amazing but, everyone once in a while, why not switch it up.

This recipe goes great with lots of things!

• Instant-Pot Carnitas Tacos
• Drizzled over a Black Bean Burger
• Chips and a delicious Margarita
• Quesadillas

Roasting vs Boiling

The great part of this recipe is how easy and simple it is. By boiling the tomatillos, you will have salsa in 15 minutes tops! With little to no mess in your kitchen. But if you have extra time, roasting your ingredients gives it a whole other flavor! Instead of boiling, follow steps below:

1. Preheat oven to 450 and line a baking sheet with foil
2. Arrange the tomatillos, jalapeños, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle salt.
3. Roast for about 10 minutes until you start to see bottom of tomatillos to brown on the bottom. Flip and roast another 5-10 minutes, until tomatillos are soft and skins begin to break.
4. Transfer to blender and add your avocado, cilantro, lime juice, and additional seasonings. Blend until smooth. Taste for salt.

Ingredients

Makes about 1 1/2 cups

• 5 tomatillos, husked and washed
• 1-2 jalapeños, seeded and deveined (amount of peppers depending on preferred spice level)
• 1 avocado, pitted
• 1/4 C fresh cilantro
• 1 garlic clove
• 1/4 onion
• 1/2 Tbsp fresh lime juice
• 1/2 Tbsp salt, plus more to taste
• 1/8 tsp chili powder (optional)

DIRECTIONS

1. Place tomatillos, jalapeños, garlic, onion, and salt in a small pot and fill with water until covered
2. Turn heat to medium-high and cook until tomatillos have softened. About 10-12 minutes.
3. Drain water and place everything in a blender. Add your avocado, cilantro, lime juice, and a dash of chili powder.
4. Blend until smooth. Taste and season with additional salt if needed.
5. Serve immediately or transfer to an air-tight container to chill in the refrigerator.

Note:

The salsa will stay fresh up to a week in the fridge in an air-tight container.