Name: Creamy Tomatillo Salsa
Ingredients: 1 pound tomatillos (husked, rinsed and patted dry); 1 medium onion; 2 jalapeños (seeded if you like your salsa less spicy (wear gloves if you remove the seeds)); 2 cloves garlic (peeled); ½ cup cilantro (can include some stems); 1 or 2 avocados (peeled, pitted and cut into chunks); 2 tablespoons fresh lime juice; 1 tablespoon kosher salt

This salsa verde is inspired by the burrito shops of San Francisco’s Mission District. The addition of an avocado (or two) makes the salsa thick and creamy. It uses all raw ingredients, which gives it a hotter, more vibrant taste that mellows out within a day. This recipe makes a quart of salsa, which you may find you’ll eat faster than you realize, but is best consumed within 3–4 days, stored in the fridge.

A small bowl of creamy tomatillo salsa on a wooden table.

Ingredients

1 pound tomatillos, husked, rinsed and patted dry
1 medium onion
2 jalapeños, seeded if you like your salsa less spicy (wear gloves if you remove the seeds)
2 cloves garlic, peeled
½ cup cilantro, can include some stems
1 or 2 avocados, peeled, pitted and cut into chunks
2 tablespoons fresh lime juice
1 tablespoon kosher salt

Instructions

Roughly chop the tomatillos, onion, jalapeños and garlic and tear the cilantro.

To Make in a Molcajete

Divide the quantities into 4 and do 1 ⁄2 of a batch at a time. First add the salt and garlic. Then add the jalapeño, tomatillos, onion, cilantro, lime juice and avocado. Grind until it is as smooth or chunky as you like. Add more salt to taste.

To Make in a Food Processor

Add the tomatillos, onion, jalapeños, garlic and cilantro to a food processor or blender. Add the avocado. Add the lime juice and salt, and then pulse or blend on low, scraping down the sides as needed, until it is as smooth or chunky as you like. Add more salt to taste.

Nutrition

Creamy Tomatillo Salsa