This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.
Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.
It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.
A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.
Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.
The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.
Guacamole Salsa
2
cupsIngredients
1/2 pound tomatillos, husked, washed and sliced in half
1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)
2 serrano peppers
1/2 small onion cut into 4 wedges
2 medium garlic cloves, peeled
canola or vegetable oil for the pan
generous handful of cilantro
1 medium avocado, seeded and peeled
1 tablespoon freshly squeezed lime juice
2 teaspoons kosher salt
Directions
- Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
- Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
- Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.
Notes
- A plastic squeeze bottle is the most convenient way to serve and store the salsa.
