Creamy Tomatillo Salsa
Inspired by San Francisco's Mission District, this creamy tomatillo salsa combines raw ingredients and avocado for a bold, vibrant flavor. Perfect as a dip or topping, it’s best enjoyed within a few days.
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
Calories: 1180kcal | Carbohydrates: 94g | Protein: 19g | Fat: 94g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 60g | Sodium: 7534mg | Potassium: 4461mg | Fiber: 52g | Sugar: 28g | Vitamin A: 2465IU | Vitamin C: 138mg | Calcium: 161mg | Iron: 7mg