Last weekend’s co-op share came with lots of little green tomatillos. It also came with a bunch of tomatoes, some jalapeno peppers and quite a few avocados. So I did what any sensible person would do – I ran to the kitchen and set about concocting a salsa verde/guacamole hybrid.
Despite the two jalapenos, this Avocado Salsa Verde doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes up a lot of dip, so invite some friends over and have a party!
Avocado Salsa Verde
- 10 to tomatillos, skins removed, rinsed and cut into quarters
- 2 jalapeno peppers, half
- 4 garlic cloves
- ½ white onion, about ½ cup, cut into wedges
- ½ cup loosely packed parsley or cilantro, chopped
- 1 teaspoon sea salt
- 2 tablespoon lime juice
- 1 to tomato, diced
- 2 avocados, chopped
- Heat oven to 400 degrees.
- Roast tomatillos, jalapenos, garlic cloves and onion for about 15 minutes, turning everything over at the halfway point.
- In a food processor, mix tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice and sea salt.
- Add the avocado and pulse so that they’re mixed in, but still a little chunky.
- Serve with tortilla chips or cut veggies. Enjoy!
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