Avocado Salsa Verde

Name: Avocado Salsa Verde
Total time: 30 min
Yield: 2
Ingredients: 1 lb tomatillos (husked, rinsed); 2 unit jalapeños (stemmed, whole); 1 unit white onion (quartered); 2 clove garlic (unpeeled); ½ cup cilantro (leaves and thin stems); ¾ tsp salt; 2 tbsp water; 1 unit avocado (peeled and pitted)

Sauces & Drinks · Latin American & Caribbean

A variant of Salsa Verde — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

8 ingredients · 30 minutes · 2 servings

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Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	tomatillos (husked, rinsed)
2 unit	jalapeños (stemmed, whole)
1 unit	white onion (quartered)
2 clove	garlic (unpeeled)
½ cup	cilantro (leaves and thin stems)
¾ tsp	salt
2 tbsp	water
1 unit	avocado (peeled and pitted)

Optional

Not counted above. The dish works without them.

1 unit	serrano chili (for more heat, whole)
1 tsp	lime (juice)
½ tsp	sugar

Steps

prep4 min
cold running water
peel the papery husks off the tomatillos and rub the fruit under water until it stops feeling tacky — that sticky resin is bitter and it does not cook off
broil12 min
broiler high, rack 4 in from element, single layer
tomatillos + jalapeños + onion + unpeeled garlic on a foil-lined pan, turned once, until the skins blister black in patches and the tomatillos slump and weep; keep the pan juices, they are concentrated tomatillo and most of the flavor. Garlic stays in its skin so it sweetens instead of scorching to bitterness — squeeze it out after
rest5 min
off heat
let everything cool enough to handle; blending tomatillos hot makes them foam and go pale, and the steam will blow the lid off a blender jar
mix1 min
short pulses
roasted tomatillos + pan juices + chilis + onion + peeled garlic + salt + water, pulsed to a loose, flecked sauce. Stop while it still has body — running the blender long whips air in, which turns the green grey-pale and thickens it into a paste that tastes of nothing but seeds
mix1 min
two or three pulses only
With the roasted salsa cooled, add all the listed avocado and pulse just until incorporated. Add the cilantro for the final two or three pulses so the sauce stays flecked and the herbs are not overworked.
season2 min
room temperature
taste and correct: salt if it reads thin, a pinch of sugar if the tomatillos were aggressively sour, lime only if the char has flattened the acidity. Rest 10 minutes before serving — the salt needs that long to pull the raw edge off the onion