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Looking for a salsa that'll knock your socks off? This Tomatillo Avocado version is my absolute favorite! The roasted tomatillos get all sweet and tangy, while the avocados make it super creamy. It's amazing on everything from chips to tacos, and I bet you'll never go back to regular salsa after trying this.
Why This Salsa's Special
The magic happens when those charred tomatillos meet creamy avocados. Add in some spicy peppers, fresh lime, and lots of cilantro, and you've got something that'll make your taste buds dance. My friends always beg me to bring this to parties!
What You'll Need
- Tomatillos: Look for firm ones with tight husks.
- Avocados: Nice and ripe - they should give a little when squeezed.
- Hot Peppers: Serranos and jalapeños for that kick.
- Fresh Stuff: Lots of cilantro!
- Flavor Builders: Onion and fresh garlic.
- Lime Juice: Fresh squeezed is best.
- Salt: Just enough to make everything pop.
Let's Make Some Salsa
- Get That Char
- First, let's get those tomatillos and peppers nice and blackened. I use my grill, but your broiler works great too. You want them blistered all over - that's where the flavor comes from!
- Prep Time
- While everything's still warm, toss it in your food processor with the avocados, cilantro, onion, and garlic. A good squeeze of lime juice keeps it fresh.
- Blend It Up
- Give it a few pulses - you can make it as smooth or chunky as you like. I like mine with a little texture.
- Final Touch
- Give it a taste and add salt or more lime juice until it's just right. Trust your taste buds here!
My Best Tips
Always wear gloves when handling those hot peppers - learned that one the hard way! Want it milder? Take out the pepper seeds. Love it spicy? Leave them in. The roasting part's important - don't skip it! That charred flavor makes all the difference.
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Keep It Fresh
This salsa's best right away, but it'll stay good in the fridge for about 3 days. The lime juice helps keep it from turning brown. Just give it a stir before serving, and you're good to go!
Ways To Use It
Beyond chips, this salsa's amazing on fish tacos, grilled chicken, or even scrambled eggs. I love it spread on my morning toast, and it makes the best topping for nachos. Sometimes I thin it out with a little extra lime juice for a killer salad dressing!
Frequently Asked Questions
- → How do I pick good tomatillos?
Choose firm tomatillos with tight, green husks. The fruit should fill the husk.
- → Can I make it less spicy?
Remove seeds and ribs from peppers for milder heat, or reduce amount of peppers used.
- → Why roast the vegetables?
Roasting adds smoky depth and mellows the sharp flavors of raw tomatillos and peppers.
- → How long does it keep?
Store in airtight container up to 3 days. The lime juice helps prevent browning.
- → Why put peppers in a bag after roasting?
Steam helps loosen the skins for easier peeling.