Step 1: Boil the Vegetables
Bring a medium pot of water to a boil. Add the tomatillos, jalapeños, onion, and garlic. Simmer for 8–10 minutes, or until the tomatillos change from bright green to olive green and become tender.
Step 2: Drain and Cool
Drain the vegetables well and let them cool for about 5 minutes.
Step 3: Blend
Transfer the boiled vegetables to a blender or food processor. Add the avocado, cilantro, lime juice, olive oil, salt, and black pepper.
Step 4: Blend Until Smooth
Blend for 30–60 seconds, stopping to scrape down the sides if needed. If you prefer a thinner salsa, add cold water 1 tablespoon at a time until you reach your desired consistency.
Step 5: Taste and Adjust
Taste the salsa and add more salt, lime juice, or jalapeño if you’d like it saltier, tangier, or spicier.
Step 6: Chill and Serve
For the best flavor, refrigerate the salsa for 15–20 minutes before serving.
Serving Suggestions
- Tortilla chips
- Tacos and burritos
- Grilled chicken, steak, or shrimp
- Quesadillas and nachos
- Burgers and sandwiches
- Fresh vegetable sticks
Storage
Store in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface of the salsa to help prevent the avocado from browning.
Tip: For extra creaminess, use a perfectly ripe avocado and blend just until smooth to keep the salsa vibrant and fresh. 🥑🌶️
