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Imagine a salsa that's both creamy and zesty! My tomatillo avocado salsa came to life during a backyard grilling session when I had extra tomatillos and ripe avocados on hand. That happy accident turned into our family's favorite dip, and now my friends won't let me show up to parties without it. This vibrant green sauce combines charred tomatillos with buttery avocados for a flavor that's totally addictive.
Why This Salsa Shines
This isn't your ordinary salsa! The magic happens when smoky roasted tomatillos meet creamy avocados creating something totally unique. I love that it's naturally vegan and gluten-free without even trying. Every batch disappears faster than the last at our family gatherings.
What You'll Need
- Tomatillos: Pick firm bright green ones that feel like little wrapped presents in their husks.
- Avocados: Give them a gentle squeeze they should yield slightly but not be mushy.
- Fresh Peppers: I use serranos for kick but jalapeños work beautifully too.
- Fresh Extras: Grab cilantro garlic onions and plenty of limes to make everything pop.
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Let's Make It
- Start with Tomatillos
- Peel off those papery husks give them a good rinse and pop them under the broiler until they get those beautiful char marks.
- Pepper Time
- Roast your peppers right alongside the tomatillos. Just remember to wear gloves when handling them later your hands will thank you.
- Blend Away
- Toss everything in your food processor the roasted goodies avocados and all those fresh ingredients. Pulse until you get the texture you love.
- Make It Perfect
- Always taste test with a chip you'll know exactly how much more lime or salt you need.
My Kitchen Secrets
Don't rush the roasting process those charred spots are flavor gold! If fresh tomatillos are playing hard to get canned ones can pinch hit just drain them well first. And please learn from my mistakes always use gloves with hot peppers or you'll regret it during your midnight contact lens removal.
Perfect Pairings
Sure chips are classic but this salsa dreams bigger! I love it dolloped on my morning scramble slathered on avocado toast or spooned over grilled fish. My husband even thins it out with extra lime juice for the most amazing salad dressing.
Keeping It Fresh
The lime juice helps keep that gorgeous green color but I've found it's best within three days. Store it in your tightest sealing container in the fridge and give it a little stir before serving. Though honestly in my house it never lasts past day two!
Quick Answers
I always get asked how long it keeps about three days tops in the fridge. Want it milder? Just skip the pepper seeds and membranes. Yes please peel those roasted peppers it makes such a difference. We put this stuff on everything from breakfast tacos to grilled chicken. And for the best tomatillos look for firm ones with snug husks.
Frequently Asked Questions
- → How do I pick good tomatillos?
Choose firm tomatillos with tight-fitting husks. They should be bright green and not soft.
- → Can I make it less spicy?
Remove pepper seeds and membranes before roasting, or use just one type of pepper instead of both.
- → Why steam the peppers?
Steaming after roasting makes the skins easier to remove and mellows the heat slightly.
- → How long does it keep?
Store refrigerated up to 3 days. The avocado may darken slightly but lime juice helps prevent browning.
- → Can I roast on the grill instead?
Yes, roast vegetables on a hot grill until charred for extra smoky flavor.