Salsa de Aguacate (or Avocado Salsa) is a creamy and tangy salsa that goes great with lean meats, like grilled chicken or fish. The fattiness from the avocado helps amp up and balance out the flavor of the lean meat.
This salsa is very versatile; with a few tweaks to the recipe, you can tailor it to your meal or your palate.
Remember, a recipe is just a general guide, not a strict set of rules. Try changing yours up by using one of the following tweaks:
- I like my salsa de aguacate a little chunky, so I only puree some of the tomatillos and avocado, then add the balance later and pulse a few times. If you want it more smooth, throw everything but the onions in, and puree to your desired consistency.
- You can make your salsa even chunkier by finely dicing a Roma tomato or two and mixing it in with the onions at the end. To keep the tomato from thinning out your salsa, cut it into quarters, then use a spoon to scoop out the seeds. After that, dice it up very small.
- If you want a more liquid texture, add another 1/3 cup of water. If you want a thick dip consistency, omit the water altogether.
- You can make your salsa more rich and savory by using chicken stock instead of water. I like a more clean and crisp flavor with mine, which is why I choose water.
- If you want your salsa spicier, you can leave the seeds and veins in the peppers or just add more.
If you want to impress your guests, serve your salsa de aguacate alongside a red salsa to add some variety (try out our salsa de chile cascabel or roasted tomato and jalapeno salsa for a couple of good options).
Salsa de Aguacate – Avocado Salsa
- 3 serrano chiles - Use more, or less, as desired.
- 12 oz. tomatillos - Husks and cores removed. Rinsed thoroughly.
- 3 cloves garlic - peeled
- 1 tsp. kosher salt
- 1/4 cup cilantro - chopped
- 1 large lime - juiced
- 2/3 cups water - Use more or less, depending on the consistency you want your salsa.
- 2 large avocados
- 1/3 cup white onion - finely chopped
- Put the whole serranos, tomatillos, and garlic in a small pot and bring to a simmer. Cook for 15 minutes. Drain.
- Remove the stems from the serranos, then slice in half longways and scrape out the seeds and white veins (if your want it hot, leave the seeds and veins). Add to a blender jar, along with 1/2 of the tomatillos, all of the garlic, cilantro, salt, water, lime juice, and 1 avocado. Blend until smooth.
- Add the remaining tomatillos and avocado. Pulse until combined, but not smooth. Add the white onions and stir in.
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