When it’s time for some sun and warm water, Rafael and I head to Mexico for quality R&R. Along with enjoying the beach and margaritas, we spend a lot of time wandering around town looking for the best tacos. Fresh corn tortillas, tender slow-cooked meats, and minimal but perfect accompaniments are the hallmarks of a great Mexican taco. We particularly enjoy tasting a huge variety of sauces. Not everything is about eye-watering heat. Their fresh salsas showcase tons of flavors and textures: smoky, sweet, spicy, tangy, chunky, and creamy. And the colors! I’m always drawn to anything green for the promise of a bright tomatillo salsa or a savory guacamole. Putting the two together? Paradise!
This combination of avocados and a tomatillo salsa verde satisfies both my love of salsa and of guacamole. I’ve had it many times in Mexico. It’s always smooth, a bit on the thick side, and very unlike a regular salsa verde in terms of texture. It’s delicious on tacos, eggs, vegetables, or anything else you’d like to add a kick to. While avocados are packed with nutrients and healthy fats, it’s too easy to devour a few hundred calories worth of guacamole before realizing it. That’s why I love this avocado salsa verde. It has the rich creaminess of avocado, but less calories per serving because it’s blended with a very low calorie tomatillo base.
Our version has blistered tomatillos, jalapeños, and onions, blended with cilantro, fresh squeezed lime juice, and avocado. The result is a bright salsa that adds a creamy spice to anything you add it to. As an added bonus, the delicious tang of the tomatillos and lime also keep your avocado from turning that sad brown color.
6 medium tomatillos, husks removed and cut in half
3-4 jalapeños, destemmed and halved lengthwise (3 for medium, 4 for hot salsa)
1 small white onion, peeled and quartered
3 medium garlic cloves, peeled
½ bunch cilantro, bottom stems removed
Juice of one lime
- Turn on the oven broiler with the rack positioned about 6 inches from the top.
- Place jalapeños and tomatillos cut side down on a foil-lined rimmed baking sheet, along with tomatillos and onions.
- Place the baking sheet under the broiler and cook until vegetables are blackened in spots, about 5-8 minutes.
- Cool for 5 minutes. Place the vegetables and their accumulated juices in a blender along with the garlic, cilantro, and lime juice. Blend until ingredients are roughly chopped.
- Scoop the avocado into the blender, and continue blending until the salsa reaches a creamy consistency, and the vegetables are very well blended, about 2-3 minutes. Season to taste with salt.
For a less spicy salsa, you can remove the jalapeño seeds.