Creamy Avocado Salsa Verde
A tangy and flavorful green salsa recipe, bended with avocado, for a creamy and spicy dip perfect to drizzle, to use as a salad dressing, or as a chip dip! Make the salsa verde first, and then blend avocados into it when ready to serve, to keep it fresh longer.
Servings: 8 servings
Calories: 113kcal
Equipment
Ingredients
- 1 1/2 pounds tomatillos
- 1 serrano pepper or jalapeno (use more or less, depending on desired heat)
- 1/2 cup yellow onion diced
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 1 teaspoon sea salt more or less, to taste
- 1 tablespoons lime juice fresh squeezed, or more, to taste
- 2 large avocados or 3-4 small avocados
Instructions
- Preheat the oven to broil on high.
- Remove the tomatillos from the outer husk, and place on a baking tray. Add the pepper to the tray along with tomatillos.
- Roast the vegetables for about 5 minutes, until they have begun to char. Flip the vegetables, and cook the other sides for an additional 5 minutes.
- Place the roasted vegetables in a food processor bowl, along with onion, garlic, cilantro, salt and lime juice. Process until the desired texture is reached (not super smooth, but green salsa tends to be less chunky than red salsas).
- Taste the salsa, and adjust the salt and lime juice. Also test the salsa for heat. Remember that the oils from the peppers will continue to intensify as the salsa cools, so don't worry if it isn't as hot as you'd like it right away.
- Refrigerate salsa to cool or until ready to use.
- When ready to enjoy or serve, add an avocado into the food processor bowl along with the salsa, and process until the avocado is fully mixed in and has created a creamy texture. I like to do this with 1/2 the batch at a time - so store 1/2 of the salsa verde for another day, and blend in 1 avocado. Repeat the process when ready to enjoy the other half of the avocado salsa verde.
Video
Notes
How Long does Avocado Salsa Last in the Refrigerator?
Avocados oxidize and turn brown when exposed to oxygen, so Avocado Salsa Verde won't last as long as a regular salsa when stored in the refrigerator. For this reason, I recommend splitting the recipe in half and only adding avocado to the amount you'll consume in 2 days. Once the avocado is blended in to the salsa verde, store it in an air tight container for up to 2 days. You can store salsa verde with no avocado in the fridge up to 7 days, and blend avocado in fresh whenever you're ready to enjoy it!Can I Freeze Avocado Salsa Verde?
Yes! Avocados freeze well and this will keep them green and fresh tasting. Freeze the salsa with or without the avocado, and then defrost it in the refrigerator when ready to enjoy.Can I Make Avocado Salsa Less Spicy?
Yes! Control the heat of your salsa by testing your peppers prior to roasting them. If they are very spicy, remove the veins and seeds prior to roasting the peppers. You can also reduce the quantity by using 1/4 or 1/2 of a pepper if you're really sensitive to spice.How can I make Avocado Salsa Verde without Tomatillos?
Salsa verde is most commonly made with tomatillos. However, if you do not have access to them, you can make this salsa with green heirloom tomatoes. Buy tomatoes as firm as possible, and then substitute them for the tomatillos in this recipe.Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 497mg | Fiber: 5g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg