Add the lime juice, salt, and garlic and blend. Slice the tomatillos in half and place in the jar of your blender. Remove the husks from the tomatillos and wash them. Cover and refrigerate for at least 1 hour before serving. You’ll need two pounds of tomatillos, lime juice, kosher salt, garlic, an English cucumber, a jalapeño, an onion, cilantro, and 2 avocados. Cube the avocado,Īdd to the salsa, and gently stir, making sure the avocado is covered with the salsa so it doesn’t turn brown. Avocado, black beans and fresh lime juice come together in a simple, flavor-packed salsa that youll want to serve with everything (and we mean everything). Mince the jalapeño pepper and add the minced pepper and chopped cilantro to the salsa and stir to combine. Cut the onion into 2″ chunks and pulse to chop in blender. 2 ripe avocados pitted and diced 1 cup tomato diced (any type of tomato) 1/4 cup onion diced 1/4 cup cilantro minced 2 tablespoons olive oil Juice of 1. Pulse to chop, then add to the tomatillo mixture. Transfer to a pitcher or large food storage container (like 1 1/2 quarts or larger.)Ĭut the cucumber into 2″ chunks and place in blender. Slice the tomatillos in half and place in the jar of your blender.Īdd the lime juice, salt, and garlic and blend until the tomatillos are puréed. You’ll need two pounds of tomatillos, lime juice, kosher salt, garlic, an English cucumber, a jalapeño, an onion, cilantro, and 2 avocados.
#Avocado salsa how to#
Since we don’t have a Whole Foods near us, I decided I’d best figure out how to make it myself lest I spend my life Avocado Salsa Verde-less. It was tangy and just salty enough and a little spicy, but in a fun way, not a self-loathing kind of way. Over spring break, we went to Whole Foods and I got a jar of salsa from the refrigerated section that looked delicious (and when I say “looked delicious,” I mean was green and the label was cute.) Turns out it WAS delicious, and I was pleasantly surprised by cucumber and the creamy chunks of avocado. We have the tiniest of windows to take a vacation this year, so I’m actually in Utah right now visiting my family and eating Avocado Salsa Verde and blissfully ignoring anything happening in Louisiana.