Thick, bright green, and creamy, avocado salsa that pours like a sauce but holds the freshness of a guacamole. The tomatillo and lime keep it from going brown and keep it tasting alive.
Ingredients
- 0.5 case avocados (~12–15 avocados)
- 200 ml (¾ cup) tomatillos
- 3 tsp lime juice
- ¼ bunch cilantro
- 1 jalapeño
- 1 serrano
- water, to adjust consistency (up to 17 L / 18 qt)
- ¼ tsp salt
Instructions
- 1Add avocados, tomatillos, lime juice, cilantro, jalapeños, serranos, and salt to a blender in batches.
- 2Blend until smooth, adding water gradually to reach a pourable but not thin consistency.
- 3Taste and adjust salt and lime.
- 4Store covered and chilled.
Cook's Note
Add the water slowly as you blend rather than all at once, you want a thick, scoopable consistency, not a thin soup. Stop adding water once the blender moves freely and the salsa pours without running. The tomatillos also have a lot of water in them so you may not need much extra.
Best Served With
Over tacos, nachos, burrito bowls, or as a dipping sauce for chips and tostadas.
Why This Recipe Works
Tomatillo acid and lime juice keep the avocado from oxidizing as fast as straight guacamole would. Blending everything smooth means the salsa is easy to drizzle or spoon evenly rather than needing to spread it. The serranos and jalapeños together give layered heat, serrano is sharper, jalapeño is rounder.
Make It Yours
- Add a clove of roasted garlic for depth
- Include a small piece of fresh ginger for a twist
- Reduce the chiles by half for a milder, more avocado-forward salsa
- Stir in a tablespoon of olive oil after blending for a richer texture
Leftover Strategy
Press plastic wrap directly onto the surface and refrigerate. Keeps 2 days, the tomatillo extends the life compared to plain guacamole.
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Pairing
Works with nearly everything on the menu. A cold light beer or agua fresca alongside.