Tomatillos, abundant cilantro, avocado, and lime make the perfect five-minute fresh salsa. You’ll never want to buy salsa in a jar again.
To make this salsa, you’ll need a pound of fresh tomatillos. Remove the husks and rinse well, then cut into quarters to make them easier to blend. Add these to a blender, along with chopped Serrano chiles, cilantro, and lime juice (we’ve been using this one ever since someone gave us some to try; it’s a little sweeter, but nearly indistinguishable from fresh lime juice and saves a lot of time juicing).
To dice the avocado, cut the avocado in half lengthwise, then remove the pit. Using a butter knife, make long slices about 1/4″ wide through each half, then make horizontal slices the same width perpendicular to the slices you just made. Use a spoon to scoop out the avocado, scooping only about halfway through the avocado flesh. Make a second pass through to scrape the remaining avocado out of the skin.
Be sure to allow this salsa to rest for a few minutes prior to serving to allow all the flavors to combine. Serve with corn chips and margaritas.
- 1 pound tomatillos, husks removed, rinsed, and quartered
- 1 bunch cilantro
- 2 Serrano chiles, stems removed and chopped into ¼" pieces
- ½ cup lime juice
- 1 teaspoon salt, plus more to taste
- 2 avocados, diced
- Using a large chef's knife, cut the leaves off of a large bunch of cilantro. This should yield approximately one cup of cilantro leaves.
- To a blender, add tomatillos, cilantro leaves, Serrano chiles, lime juice, and salt. Blend on low until the mixture is just combined.
- Transfer the tomatillo mixture to a mixing bowl and add the diced avocado. Stir with a small spatula to incorporate the diced avocado. Season to taste with additional salt, if necessary.