Pin it
Want a salsa that'll blow your mind? This Avocado Tomatillo blend is my top choice! Roasted tomatillos bring that sweet tanginess, while avocados add incredible creaminess. You'll pour this on everything from nachos to burritos, and I'm sure you'll ditch store-bought stuff after one taste.
What Makes This Blend Outstanding
The real wow factor comes when smoky tomatillos combine with buttery avocados. Throw in some hot peppers, tangy lime, and handfuls of cilantro, and you've created something that'll make everyone ask for seconds. My pals always want me to show up with this at gatherings!
Your Ingredient List
- Tomatillos: Pick ones that feel solid with snug husks.
- Avocados: Perfectly ripe - they should feel slightly soft when gently pressed.
- Hot Peppers: Jalapeños and serranos for some heat.
- Fresh Stuff: Bunches of cilantro!
- Flavor Builders: Garlic and onion.
- Lime Juice: Squeeze it yourself for best results.
- Salt: Just enough to enhance the flavors.
Whipping It Together
- Create Some Smoke
- Start by getting those tomatillos and peppers nicely blackened. I put mine on the grill, but you can use your oven's broiler too. You want them dark and blistered all around - that's what gives amazing flavor!
- Prep Work
- While everything's still hot, dump it in your food processor along with avocados, cilantro, garlic, and onion. Add a good splash of lime juice to keep things bright.
- Mix It All
- Pulse a few times - go for smooth or chunky based on what you like. I prefer mine with some bits you can see.
- Last Adjustments
- Take a spoonful and add more salt or lime until it tastes just right. Go with what your tongue tells you!
Smart Tricks
Always use gloves when cutting those spicy peppers - I found out why the hard way! Want it less spicy? Scoop out those seeds. Love heat? Keep everything in. Don't skip roasting - it's what makes this salsa stand out from the crowd!
Pin it
Storage Smarts
This dip tastes best when fresh, but you can keep it in your fridge for about 3 days. The lime helps stop browning. Just stir it up before you serve, and you're all set!
Serving Ideas
Besides chips, this green goodness works wonders on shrimp tacos, grilled steak, or breakfast burritos. I sometimes spread it on avocado toast, and it transforms ordinary quesadillas. I've even thinned it with extra lime and olive oil for an amazing dressing on taco salads!
Frequently Asked Questions
- → What’s the best way to choose good tomatillos?
Pick ones that feel firm and have a deep green color, with the husks wrapping tightly around them. Avoid any that feel soft or look shriveled.
- → How can I make it less spicy?
For mild heat, reduce the number of peppers or take out the seeds and white ribs inside the peppers before blending.
- → Why roast the vegetables first?
Roasting the veggies tames the sharpness of raw tomatillos or peppers and brings out a smoky, sweet flavor that adds depth.
- → How long will it stay fresh?
If kept covered in the fridge, it’ll last up to three days. The lime juice helps slow browning, keeping it fresh longer.
- → What’s the reason for steaming the peppers in a bag after roasting?
The steam makes it much easier to peel off the skins, saving you time and effort.