Ingredients
Scale
- 2 medium green tomatoes, chopped
- 5 large tomatillos, husks removed, rinsed and chopped
- 1/2 medium white onion, chopped
- 2 jalapeños, stemmed, seeded and chopped
- 6 cloves of garlic, roughly chopped
- 1 avocado, pitted and sliced
- handful of cilantro, about 8 sprigs
- 1/2 Tbsp lemon juice
- salt to taste
- 1/2 cup sour cream (optional)
Instructions
- Place the tomatoes, tomatillos, onions, jalapeños 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.
Notes
tools
- medium saucepan
- food processor or blender
- airtight container
Out of season, you can sub 5 extra tomatillos in place of the green tomatoes.
This salsa is best consumed after being chilled in the fridge 4 hours – overnight. The flavors need time to meld.
When choosing the jalapeño, the more striations, the hotter it will be.
Do not add the sour cream when freezing. Store flat in a freezer bag. When ready to serve, thaw gently in the refrigerator and stir in the sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dips
- Method: Stove
- Cuisine: Tex Mex
- Diet: Vegetarian
