Recipe: Avocado Salsa Verde

Mar 30, 2013 by     No Comments    Posted under: Other Recipes, Recipes
Avocado Salsa Verde

Avocado Salsa Verde

This exceptional salsa is perfect on Shrimp Tostadas, any kind of taco, with chips for something different, or smeared all over burgers.  The acidic tomatillos and lime juice keep the avocado bright green.  It’s tangy, a touch spicy, and oh so delicious.

  • 2 ripe haas avocados
  • 1/2 large yellow onion
  • 4 medium tomatillos
  • 1 large jalapeno
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 lime
  • 1 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon vegetable oil

Preheat BBQ grill to high heat.  Rub the tomatillos, onion, and jalapeno with vegetable oil.  Grill over high heat, rotating every few minutes, until blistered and slightly charred; about 15-20 minutes.  Remove from heat and place the onion and jalapeno in a food processor with the garlic clove.  Pulse until slightly chunky.  Add the tomatillos and avocados, and pulse again until slightly chunky.  Add the lime juice, salt, pepper, and cilantro, and pulse another 5-6 pulses.  The verde should have a chunky but smooth salsa consistency.

Recipe by Sadie Clift, March 2013

 

The Bald Gourmet shares his fiances delicious Avocado Salsa Verde recipe.  Try it!

 

Recipe: Avocado Salsa Verde
 
This exceptional salsa is perfect on Shrimp Tostadas, any kind of taco, with chips for something different, or smeared all over burgers.  The acidic tomatillos and lime juice keep the avocado bright green.  It’s tangy, a touch spicy, and oh so delicious.
Author:
Recipe type: Salsa
Cuisine: Mexican

Ingredients
  • 2 ripe haas avocados
  • ½ large yellow onion
  • 4 medium tomatillos
  • 1 large jalapeno
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 lime
  • 1¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon vegetable oil

Instructions
  1. Preheat BBQ grill to high heat.
  2. Rub the tomatillos, onion, and jalapeno with vegetable oil, and grill over high heat, rotating every few minutes, until blistered and slightly charred; about 15-20 minutes.
  3. Remove from heat and place the onion and jalapeno in a food processor with the garlic clove. Pulse until slightly chunky.
  4. Add the tomatillos and avocados, and pulse again until slightly chunky.
  5. Add the lime juice, salt, pepper, and cilantro, and pulse another 5-6 pulses. The verde should have a chunky but smooth salsa consistency.

I love hearing from my readers, so please go ahead and leave a comment!

Rate this recipe:  


Welcome!

The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.