The ultimate salsa verde. With tomatillos and avocados, this creamy, mild salsa is the perfect sauce to smother anything in. It is sure to become a kitchen staple!
- 2 medium green tomatoes, chopped
- 5 tomatillos, husks removed, rinsed and chopped
- 1/2 medium white onion, chopped
- 1 jalapeno, stemmed, seeded and chopped
- 4 cloves of garlic, roughly chopped
- 1 avocado, pitted and sliced
- handful of cilantro, about 8 sprigs
- 1/2 TB lemon juice
- salt to taste
- 1/2 c sour cream (optional)
- Place the tomatoes, tomatillos, onions, jalapeno and garlic in a medium saucepan over medium-high heat.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes. If the contents start to burn, add a small amount of water, just enough to cover the bottom of the pan. Otherwise, the tomatoes will provide the liquid.
- Remove from heat and let it cool, about 5 minutes.
- Pour the mixture into a food processor or blender and add the avocado, cilantro and lemon juice. Blend until smooth.
- Pour into a bowl or serving dish and stir in the salt and sour cream to taste.
- This is best served cold, but can be enjoyed at room temperature too.
- Refrigerate for up to 4 days or freeze for 3-6 months.
This salsa is best consumed after being chilled in the fridge 4 hours – overnight. The flavors need time to meld.
When choosing the jalapeno, the more striations, the hotter it will be. See queso post (above) for more info.
Do not add the sour cream and store flat in a freezer bag. When ready to serve, thaw gently in the refrigerator and stir in the sour cream.