Updated: Feb 24
A cross between salsa verde and guacamole, this dip is a delicious hybrid of two of my favorite condiments! It’s creamy from the avocado, tangy from the tomatillos and lime, and super green and fresh from all that fragrant cilantro. This is excellent on top of tacos, but you could dollop it on just about anything- taco salad, chalupas, eggs, grilled meat or fish, etc.- it’s the perfect dunker or topper for (almost) all your favorite foods! If you’re making this ahead of time, make sure to wrap it up so that plastic wrap lays directly on top of the salsa- otherwise, the avocado in it will oxidize and turn brown. This should keep about a day and a half tightly wrapped in the fridge. Enjoy!
prep time: 15 min. cook time: 5 min. serves: makes about 2 cups of salsa
1 lb tomatillos, husked, rinsed, and quartered
1/2 white onion, peeled, root trimmed and cut into large wedges
1 jalapeño, stemmed and quartered (remove seeds for less heat)
1 whole bunch roughly chopped cilantro, leaves and stems
4 garlic cloves, crushed
1 tsp oregano
1 ripe avocado
juice of a lime (2 tbsp)
2 tsp salt
Preheat the broiler and toss the tomatillos, jalapeño, and white onion on a foil lined sheet pan. Broil the vegetables for about 10 minutes, until they are charred at the edges. Allow to cool slightly. Meanwhile, add the avocado, cilantro, lime juice, garlic, salt, and oregano to the bowl of a food processor or blender. Add the tomatillos, onion, and jalapeño and pulse or blend to combine. Stream 1/2-3/4 cup water in as the motor runs to reach desired consistency. Check for seasoning and transfer the mixture to a container to chill or serve immediately. *The salsa will keep in the fridge for about 36 hours covered with plastic wrap (make sure to lay the wrap directly on top of the salsa or it will brown).