Description
This Tomatillo and Avocado Salsa is a smooth yet zesty dip perfect for social gatherings, taco nights, or just for you!
Ingredients
Scale
- 1 jalapeno
- 10 tomatillos
- 2 cloves of garlic
- 1/2 of a fresh lime
- 1/2 bundle cilantro (about 1/2 cup chopped)
- 1 large avocado (or 2 small)
- salt & pepper
Instructions
- First, remove the tomatillos from the husks.
- Fill a pot with water and boil the tomatillos until they lose the bright green color and become more dull (about 10 minutes). Then remove them from the water and let them cool.
- While the tomatillos are boiling, prepare the other ingredients. Slice open the avocado and remove the pit, then scoop out the avocado. Peel the skin of the garlic, cut the lime in half, and prepare the jalapeno according to how spicy you want the dip to be. **The hottest part of the jalapeno comes from the membrane and the seeds inside. Cut the jalapeno in half and remove the white membrane and seeds for much less spice. This is how I prefer it but if you like spice, feel free to test the limits on adding in the seeds or the whole jalapeno.
- Put the tomatillos and all other ingredients into a blender and blend. There is no need to cut the cilantro as it will get blended up with the rest of the dip. Add salt and pepper to taste.
Notes
- If you happen to have any left, store this salsa in an air-tight container in the refrigerator for up to 4 days.
- You can also freeze this dip and defrost for a later date.
- Prep Time: 5
- Cook Time: 10
- Category: Dips
- Method: Stovetop, Blender
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large scoop
- Calories: 64
- Sugar: 1.9 g
- Fat: 4.9 g
- Carbohydrates: 5.6 g
- Protein: 1.1 g