Ingredients
Ingredients
- 3 fresh tomatillos, husks removed and chopped
- 2 chiles serranos or 1 jalapeno, chopped
- 6 sprigs of cilantro, chopped
- About 2 tablespoons of chopped onion
- 1 medium-sized avocado
- ⅓ cup water
- Salt to taste
Instructions
- Blend Tomatillos and Peppers: Place the chopped tomatillos, chopped onion, serrano peppers, and water into a blender. Process until the mixture reaches a coarse texture.
- Add Cilantro and Avocado: Add the chopped cilantro and the pulp of the avocado to the blender. Process again until the salsa reaches your desired texture—either smooth and creamy or slightly chunky.
- Season and Serve: Add salt to taste and blend briefly to incorporate. Serve immediately or chill for enhanced flavors.
Notes
- Adjust the number of chiles to control the salsa’s spiciness.
- Use jalapeno as a milder alternative to serrano peppers.
- The salsa can be stored in the refrigerator for up to 2 days; avocado may brown slightly.
- Great served with tortilla chips, tacos, grilled meats, or eggs.
- For a thinner salsa, add more water gradually.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salsa
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
