This is a different style of salsa verde, which I based on guasacaca or Venezuelan-style avocado salsa, that involves no charring so it won’t heat your house up if you’re dealing with this Midwest heat wave. It’s is both very fast to prepare and full of very bright flavor. Easy to spice scale, makes a ton, and keeps longer than guacamole.
Ingredients:
2 avocados (preferably on the ripe side)
3-5 tomatillos (depending on size)
4+ jalapeños (do more if you like spicy)
1-4+ habaneros (1 for the bright flavor, more for heat)
1 green bell pepper
1/4 to 1/2 yellow onion OR 3 cebollitas (you can ratio both if you want)
3 garlic cloves
1 cup of packed parsley
1 cup of packed cilantro
1 tablespoon of your favorite vinegar (I used apple cider)
Juice of 1 lime
1 teaspoon salt + to taste
1 cup water
Method: Wash all of your produce. Core and de-seed the peppers. Rough chop it all up, throw it all in a blender or food processor and incorporate on low until it’s the right texture for you. That’s it. I personally start by blending the firm produce up then add the avocado, water, vinegar, lime, salt, and water to get it all to catch in the blades until it’s a nice smooth blend.
Notes: the avocado will temper the heat of the jalapeños in this recipe and they’re largely present for their vegetal flavor, so if you want it mild don’t be too scared of using 3 or 4 of them. If you’re really spice-shy you can use 2 and add stir a teaspoon of olive oil in at the end. I don’t recommend blending olive oil as it can impart a bitter flavor.
If you want to char any of the produce feel free. I think this salsa tastes perfect using only fresh produce, but charring may add depth that you prefer!
by Dead_Iverson