Description
This creamy avocado salsa verde is a fresh, vibrant dip made with ripe avocados, tangy tomatillos, and a kick of jalapeño. Perfect as a topping for tacos or a dip for chips, it combines smooth textures and bright flavors in just 10 minutes.
Ingredients
Scale
Ingredients
- 2 medium avocados, peeled, pitted, and quartered
- 1 pound tomatillos (about 6), husks removed
- ½ cup finely chopped fresh cilantro
- 1 jalapeño, seeded and diced
- 3 garlic cloves, finely minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice (from 1–2 limes)
Instructions
- Combine ingredients: Add the peeled and quartered avocados, husked tomatillos, chopped cilantro, seeded and diced jalapeño, minced garlic, salt, black pepper, and fresh lime juice into a food processor.
- Process until smooth: Pulse the mixture 5 to 10 times to break down the ingredients, then process continuously for 1 minute. Scrape down the sides of the food processor bowl to ensure even blending, and process for an additional 1 minute until the salsa verde is creamy and smooth.
- Serve or store: Transfer the creamy avocado salsa verde to a bowl, serve immediately, or cover and refrigerate until ready to use. It can be stored in the refrigerator for up to 2 days for best freshness.
Notes
- For a spicier salsa, leave some of the jalapeño seeds or add an extra jalapeño.
- Using fresh lime juice enhances the brightness of the salsa.
- This salsa is best enjoyed fresh but can be refrigerated for up to 2 days; store tightly covered to prevent browning.
- For chunkier texture, pulse fewer times and avoid over-processing.
