charred tomatillo and avocado salsa verde


Since my Serrano Pico De Gallo seemed to be an instant favorite with all of you other lovely home cooks out there, I thought I’d share another one of my salsa favorites- Charred Tomatillo and Avocado Salsa Verde.

Not to toot my own horn, but this salsa is so damn good. Browning the tomatillos, onion, and lime brings it to a whole new level of deliciousness and gives the salsa some extra oomph. It’s also pretty easy to make. The key, however, is using a blender.

Let’s get started!

What you’ll need: 3 medium/large tomatillos, 1 whole large serrano chili, 1 small yellow onion, 2 limes, 1 ripe avocado, and 1 tsp kosher salt. You’ll also need a blender and a nonstick pan.

First, take the husk off of your tomatillos and wash them to get all the sticky stuff off. Then slice the tomatillos and dry fry them in a nonstick pan over medium-high heat until they begin to brown and become semi-translucent. Once they’re ready, put them in your blender (but don’t blend yet, you’ll blend everything at the end).

Next, slice your onion into rounds and cut one of your limes in half. Dry fry them on medium-high heat until the onions are lightly charred and the lime begins to caramelize (lime halves should be face-down so the inside gets cooked, not the rind). Add the onion to the blender.

Cut off the top of the serrano (discard it) and slice the chili in half. Add the the chili to the blender, seeds and all. Juice the caramelized lime and the uncooked lime into the blender and add the avocado and salt. Blend on high speed until completely smooth.

All done! Now you can slather this stuff all over your tacos and happily slip into a food coma.

Charred Tomatillo and Avocado Salsa Verde

Servings: 6-8

Time: 15 mins

Difficulty: easy

INGREDIENTS

  • 3 Medium/Large Tomatillos

  • 1 Large Serrano Chili

  • 1 Small Yellow Onion

  • 2 Limes

  • 1 Ripe Avocado

  • 1 tsp Kosher Salt

Note: You’ll also need a blender and nonstick pan

METHOD

  • Take the husk off of your tomatillos and wash them to get all the sticky stuff off.

  • Slice the tomatillos and dry fry them in a nonstick pan over medium-high heat until they begin to brown and become semi-translucent. Once they’re ready, toss them in the blender (but don’t blend yet).

  • Next, slice your onion into rounds and cut one of your limes in half. Dry fry them on medium-high heat until the onions are lightly charred and the lime begins to caramelize (the lime halves should be face-down so the inside gets cooked, not the rind). Add the onion to the blender.

  • Discard the top of the serrano and slice the chili in half. Add the the chili to the blender, seeds and all.

  • Juice the caramelized lime and the uncooked lime into the blender and add the avocado and salt.

  • Blend on high speed until completely smooth. (Salsa will be warm when it’s done blending.)

  • Serve immediately or refrigerate for half an hour and serve chilled. Store in an air-tight container for up to 1 week.

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