– 3 or 4 small tomatillos, husks peeled, washed – 1 or 2 ripe avocados, pitted – 2 or 3 serrano peppers (depending on spice tolerance) – 1 or 2 cloves of garlic, peeled (and optionally cut into small pieces for easy blending) – ¼ cup or so (loosely packed) of fresh cilantro – Kosher salt – Juice of ½ lime – ¼ onion or so
— Large batch: —
– 5 or 6 medium tomatillos, husks peeled, washed – 2 or 3 ripe avocados, cut in half and pitted – 3 or 4 serrano peppers (depending on spice tolerance) – 2 or 3 cloves of garlic, peeled (and optionally cut into small pieces for easy blending) – ½ cup or so (loosely packed) of fresh cilantro – Kosher salt – Juice of 1 lime – ½ onion or so
## Directions
1. Boil enough water in medium saucepan to cover the tomatillos. Carefully drop the tomatillos in and boil for ~5–10 minutes, or until soft enough that they might burst. They’ll turn much lighter in color during this process, and you may need to flip them at some point if they try to float up and out of the water.
When they’re ready, remove them with a slotted spoon and set aside to cool. DON’T DUMP OUT THE WATER YET; reserve it for the blending step later. (Really, you shouldn’t need more than maybe half a cup, but just keep all of it in case.)
2. Directly over a propane burner (or in a skillet), roast the serranos on all sides, then remove their stems and slice the peppers into small circles for easiest blending. (You don’t *have* to roast the peppers at all, but it does add noticeable flavor to the final product. You could probably experiment with roasting the onions and/or garlic cloves too, though I haven’t done so yet.)
3. Slice or cube the avocado flesh, then scoop it out with a spoon—preferably straight into the blender (or whatever container you’re going to blend the ingredients in.)
4. Add the boiled tomatillos, roasted serranos, avocados, garlic cloves, cilantro, and a generous amount of kosher salt to blender (you can always add more salt later, but don’t be afraid to put in a good deal of it right away because it really brings out the flavors).
This is also the time to cut the lime in half and squeeze half of its juice into the mix (reserve the other half in case you need it for taste later). Also, add a small amount of the tomatillo water here, maybe a couple tablespoons to start with; this thins out the consistency a bit to be more ‘pourable’, which is what we want. (Doesn’t take much though, so don’t go overboard.)
5. Blend until smooth. If it’s too thick to pour well after, add some more of the tomatillo water (in small amounts!) and keep blending until it reaches the right consistency. Use a spoon to taste the salsa as you go, adding a little more lime juice, salt, or whatever else as needed.
6. It will likely still be a pretty warm mixture at this point thanks to the boiled tomatillos, so set the salsa aside to cool a few minutes before pouring it into a container and refrigerating.
7. Serve however you like. Dip chips in it, pour some of it over tacos (even breakfast tacos!)…the sky’s the limit.
## Notes:
+ Steps 1–3 of the instructions can be done in any order. I find that #2 and #3 can both be done while the tomatillos are boiling.
+ When the tomatillo husks are removed (and preferably their stems too), you’ll find their skins have a sticky residue. A simple rinse under water gets rid of it.
+ All of the ingredient measurements above are estimates, really. This is one of those recipes where you just have to experiment and find the ratios that work best for you. Want more spice? Add more peppers. Want a creamier consistency? Add more avocado. Want more garlic or onion flavor? You get the idea.
+ If you can’t find serrano peppers, jalapeños work just as well, although despite their larger size, they tend to be milder and you may need to compensate for that with additional peppers.
uleekunkel
Looks amazing, can’t wait to try. Thank you!
ilikestrawberriesx
🤤🤤🤤
Misplaced_Texan
I made this same thing the other day with leftovers I had. Absolutely love it.
aqwn
You can also use canola oil or vegetable oil, etc instead of avocado. The fat emulsifies the salsa.
strcrssd
How stable is this? It’s fresh ingredients so it’s not going to last *too* long, but does it discolor from the avocado?
I’m aware avocado discoloration isn’t spoiling, but it is somewhat unappetizing and I wouldn’t want to serve it to guests.
6 Comments
I’ve got a [link to my rough recipe note here](http://simp.ly/publish/lL5dTd), but here’s the full text anyway:
—
## Ingredients
— Small batch: —
– 3 or 4 small tomatillos, husks peeled, washed
– 1 or 2 ripe avocados, pitted
– 2 or 3 serrano peppers (depending on spice tolerance)
– 1 or 2 cloves of garlic, peeled (and optionally cut into small pieces for easy blending)
– ¼ cup or so (loosely packed) of fresh cilantro
– Kosher salt
– Juice of ½ lime
– ¼ onion or so
— Large batch: —
– 5 or 6 medium tomatillos, husks peeled, washed
– 2 or 3 ripe avocados, cut in half and pitted
– 3 or 4 serrano peppers (depending on spice tolerance)
– 2 or 3 cloves of garlic, peeled (and optionally cut into small pieces for easy blending)
– ½ cup or so (loosely packed) of fresh cilantro
– Kosher salt
– Juice of 1 lime
– ½ onion or so
## Directions
1. Boil enough water in medium saucepan to cover the tomatillos. Carefully drop the tomatillos in and boil for ~5–10 minutes, or until soft enough that they might burst. They’ll turn much lighter in color during this process, and you may need to flip them at some point if they try to float up and out of the water.
When they’re ready, remove them with a slotted spoon and set aside to cool. DON’T DUMP OUT THE WATER YET; reserve it for the blending step later. (Really, you shouldn’t need more than maybe half a cup, but just keep all of it in case.)
2. Directly over a propane burner (or in a skillet), roast the serranos on all sides, then remove their stems and slice the peppers into small circles for easiest blending. (You don’t *have* to roast the peppers at all, but it does add noticeable flavor to the final product. You could probably experiment with roasting the onions and/or garlic cloves too, though I haven’t done so yet.)
3. Slice or cube the avocado flesh, then scoop it out with a spoon—preferably straight into the blender (or whatever container you’re going to blend the ingredients in.)
4. Add the boiled tomatillos, roasted serranos, avocados, garlic cloves, cilantro, and a generous amount of kosher salt to blender (you can always add more salt later, but don’t be afraid to put in a good deal of it right away because it really brings out the flavors).
This is also the time to cut the lime in half and squeeze half of its juice into the mix (reserve the other half in case you need it for taste later). Also, add a small amount of the tomatillo water here, maybe a couple tablespoons to start with; this thins out the consistency a bit to be more ‘pourable’, which is what we want. (Doesn’t take much though, so don’t go overboard.)
5. Blend until smooth. If it’s too thick to pour well after, add some more of the tomatillo water (in small amounts!) and keep blending until it reaches the right consistency. Use a spoon to taste the salsa as you go, adding a little more lime juice, salt, or whatever else as needed.
6. It will likely still be a pretty warm mixture at this point thanks to the boiled tomatillos, so set the salsa aside to cool a few minutes before pouring it into a container and refrigerating.
7. Serve however you like. Dip chips in it, pour some of it over tacos (even breakfast tacos!)…the sky’s the limit.
## Notes:
+ Steps 1–3 of the instructions can be done in any order. I find that #2 and #3 can both be done while the tomatillos are boiling.
+ When the tomatillo husks are removed (and preferably their stems too), you’ll find their skins have a sticky residue. A simple rinse under water gets rid of it.
+ All of the ingredient measurements above are estimates, really. This is one of those recipes where you just have to experiment and find the ratios that work best for you. Want more spice? Add more peppers. Want a creamier consistency? Add more avocado. Want more garlic or onion flavor? You get the idea.
+ If you can’t find serrano peppers, jalapeños work just as well, although despite their larger size, they tend to be milder and you may need to compensate for that with additional peppers.
Looks amazing, can’t wait to try. Thank you!
🤤🤤🤤
I made this same thing the other day with leftovers I had. Absolutely love it.
You can also use canola oil or vegetable oil, etc instead of avocado. The fat emulsifies the salsa.
How stable is this? It’s fresh ingredients so it’s not going to last *too* long, but does it discolor from the avocado?
I’m aware avocado discoloration isn’t spoiling, but it is somewhat unappetizing and I wouldn’t want to serve it to guests.