If there was one salsa that I would just like to stick a straw in a drink it down, this would be it! LOL!! My mom would make this salsa especially for the nights that she would prepare shredded beef taquitos. When I got married and moved away, this was one of the first salsas, besides pico de gallo that I had already mastered. I made it for every party, dinner party, dish to pass that I had for years. My Anglo friends nicknamed it “The Green Sauce,” because they could never remember how to pronounce tomatillos. So to this day, I call it the green sauce, one of my absolute favorite salsas!
Super salsas: Above at right, the green tomatillo avocado salsa, and the better-known tomato-based pico de gallo.
Yields about 4 cups if using 2 avocados
6 to 8 tomatillos, peeled, washed and roughly chopped
2 to 3 serrano or jalapeño peppers, roughly chopped
*removing seeds is optional for a milder salsa
1/4 of a white onion, chopped
1 large avocado (or 2 for extra creamy)
Handful of washed cilantro (I like a lot of cilantro for this recipe)
Juice of 1 large lime
Salt to taste
Combine all of the ingredients in the blender. Blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending. Yields about 4 cups if using 2 avocados.
Note: For a taquería-style avocado salsa, poach the tomatillos, chiles and onions until soft. Let cool, then blend as directed with remaining fresh ingredients.
I love how easy this salsa comes together… Just put it all in the blender!!