Avocado Tomatillo Salsa Recipe
Creamy tangy rich salsa with avocado and tomatillos.
Servings: 2 cups salsa
Ingredients
- 10 tomatillo tomatoes
- 1 jalapeño seeded
- 1 serrano seeded*
- 1 avocado mashed
- 3 slices of white onion
- 3 garlic cloves peeled
- ½ cup of chicken broth or vegetable broth
- ½ teaspoon of salt
Instructions
- Start by heating your oven to 425 degrees Fahrenheit (or you can cook these veggies over an indoor or outdoor grill to get a nice char).
- Line a baking sheet with aluminum foil and spray it with avocado oil or olive oil. Set aside.
- Remove the husks from the tomatoes and wash thoroughly. Cut them into four pieces.
- Add them to the baking sheet along with the onion slices, whole serrano and jalapeño. (Leave the ends on the peppers as this allows the flavors to develop well.)
- Sprinkle them with a bit of salt and bake for about 10 minutes or until the tomatoes form a nice char. Flip the peppers and onion slices halfway through to allow them to bake evenly.
- Add the peppers, tomatillos, onions, garlic, avocado, chicken broth and salt to a blender and blend until smooth.
- Add salt to taste and serve immediately.
Notes
The serrano is optional for extra heat.
Remove the seeds also if you prefer your salsa a little less spicy.
The sweet and zesty flavor from the tomatillos combats the heat, so in this case, I needed a little more spice.
Nutrition
Serving: 1g | Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 138mg | Fiber: 1g | Sugar: 1g
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