Creamy Avocado and Tomatillo Salsa

This salsa can be put on anything from eggs to chicken to chips. I make this so much and have made so many versions, that I think it’s damn near perfect. We can’t get through the week without having this in the fridge to put on everything.

All you need is a baking sheet and a blender to made this perfect salsa/sauce.

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Ingredients:

Creamy Tomatillo and Avocado Salsa

6-8 tomatillos depending on size

1 jalapeño

1 white onion

5-6 cloves of garlic

2 limes.

Salt and pepper

Bunch of cilantro

2 avocados

Let's Assemble!

Essential Equipment

I have an old Vitamix that I got from Facebook market place. I see them for cheap in my area all the time but here is a link to a similar new one!

This is the sharpest and most easy to handle knife of all. You can use your Nakiri knife to easily chop vegetables.

For the creamy tomatillo and avocado salsa:

Remove the husks from the tomatillo pepper, cut the top off of the jalapeño, and quarter the onion.

Place tomatillos, jalapeño, and onion on a baking sheet and cover with olive oil, salt, and pepper. Broil in the oven for 4-5 minutes until you start to see a char.

Remove from oven and set to cool slightly. Then halve the jalapeño and remove the majority of the seed. The more that you leave in the spicier it will be.

Add avocado meat, the juice from two limes, garlic cloves, the tomatillo, deseeded jalapeño, onion, and cilantro to a blender or food processor and blend until smooth.

Store in an airtight container in the fridge for up to a week.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!