Sunday, July 26, 2009

How to Make Green Salsa with Avocado / Cómo Hacer Salsa Verde con Aguacate


Creamy-Avocado-Tomatillo-salsa

This salsa is made with fresh ingredients and is very common in central México where it is used for tacos "Al Pastor" or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa.
In these hot days of summer it is an excellent companion for your barbecued steaks and an absolutely  wonderful pair with pork carnitas. Other names for this salsa is "Guacamole Salsa".

If you have any leftovers, keep refrigerated. It will last you up to 3 days in your refrigerator.

MAKES 1 1/2 CUP OF SALSA
INGREDIENTS: 



  • 3 fresh tomatillos, husk removed chopped
  • 2 chiles serranos or 1 jalapeno chopped
  • 6 springs of cilantro, chopped
  • About 2 tablespoons of chopped onion
  • 1 medium size Avocados
  • 1/3 cup water
  • Salt to taste

DIRECTIONS: 
avocado green salsa avocado green salsa recipe


1. Place the tomatillos in the blender with the chopped onion, serrano peppers and water. Process to a coarse texture.
2. Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste.


avocado green salsa recipe


avocado green salsa recipe


Enjoy! ¡Buen provecho!

Mely


If you prepare this salsa, come back to tell me about it!

41 comments :

  1. Oh my goodness Mely, that looks delicious and very simple to make. I love salsa, and this by far has me salivating as I LOVE every single ingredient. I am making it next time we have Mexican night!

    ReplyDelete
  2. And I have ALL the ingredients in my kitchen - WOO HOO!

    ReplyDelete
  3. MELY, Me la comería con totopos como si fuera un DIP! Pero ya me antojaste con un corte de carne!

    Como siempre qué fotografías! Qué delicia esos tacos! Nos haces agua la boca.

    ReplyDelete
  4. ohhh what a feast on a plate with that delicious salsa verde, I'm loving everything

    ReplyDelete
  5. hola! me llamo pity y soy espanola viviendo en londres. me ha encantado tu blog y ya soy tu seguidora, te invito al mio si tienes un ratito. Yo desde que fui a mexico hace ya cuatro anos soy adicta a la comida de alla, y no solo a la comida, la cultura, la historia, el folklore, sus gentes, VIVA MEXICO!

    besos,

    pity (www.pityenlacocina.blogspot.com
    www.pityinthekitchen.blogspot.com)

    ReplyDelete
  6. I cant wait to throw it all in the blender and give this a try. The weather has been so humid, hot and gross in Philadelphia this will cool everything off at my barbeque Sunday.MUCH thanks Figtreeapps

    ReplyDelete
  7. Hello Fig tree,
    I know what you are talking about, since we are close by i feel your pain. it has been so humid and hot that I got dizzy yesterday just getting out of the door.

    Thanks for trying the salsa you would like how easy it to make.

    Hi Applecrumbles,

    Indeed really refreshing, I hope you give it a try! Thanks for stopping by.

    ReplyDelete
  8. Hi, My Persian Kitchen

    Long time, not seen! Glad to hear back again from you. I hope you are enjoying your summer!

    Hello Foododelmondo,

    I know you love spicy, let me know this turn up for you.

    ReplyDelete
  9. Hola Pity,

    Que gusto recibir tu visita a este blog.
    Me encanta que te interese la comida, cultura de mi pais. Es muy interesante, si anadas en busca de algo en particular con todo gusto te ayudare.
    Saludos, Mely

    Hola Nora,

    Sabe muy buena como un dip agregandole mas aguacate.

    Saludos!

    ReplyDelete
  10. Mely,
    dígame usted que tengo que hacer para tener buenos aguacates por aquí.
    De las pocas verduras "mexicanas" que puedes encontrar en el super, los aguacates son los que saben mas espantosos, por eso los compramos muy rara vez.
    Es que los traen aquí cuando están duros como pelotas de béisbol y cuando finalmente se ponen tiernos ya están para tirarlos a la basura.

    Que rica salsita, no la conocía, se parece al guacamole con un toque de tomatillos.

    Ciao!

    ReplyDelete
  11. Hola Tlaz,

    Ni te creas aqui tambien tiene uno que andar buscando donde comprar los mejores. CUando estan tan duros los pongo en una bolda de papel o cubiertos con periodico y los guardo en un lugar seco de la cocina y en poco dias ya estan maduros. AUnque esto no es garantia de que salgan bonitos por dentro porque como dices tambien los que llegan aqui los cortan antes de tiempo.

    Saludos,

    ReplyDelete
  12. This looks cool and satisfying. The avocado and tomatillo combine the right amount of acid and fat. Perfect for tacos!

    ReplyDelete
  13. Hola Mely,

    I usually make the salsa verde with the cooked tomatillos and serranos, but I did try this green salsa at a taco stand once and I loved it! I made this salsa last night and I did not like the taste of the raw tomatillos...too pungent. Is there any way to avoid this? Ripe tomatillos maybe?

    ReplyDelete
  14. Hello anonymous,
    I am not sure were are you located but if you are in the USA, usually the tomatillos at the supermarket are small and cut way before their harvest time in order for them to arrive in shape to the supermarkets. When I buy tomatillos there they taste awfully bitter I usually buy the tomatillos at the Hispanic stores, maybe you should give it a try in case there is one close by you. You can also add the avocado to the cooked version it is the same process of adding the avocado in the last step of blending.

    I hope next time you have a great tasty salsa!

    Thanks a lot for your comments.

    ReplyDelete
  15. Mely:

    hiciste que se me hiciera agua la boca, mientras veia las fotos de còmo preparabas la salsa y las fotos de los tacos!!!

    Làstima que aquì no tenga ni los tomates verdes ni el cilantro! :S mi consuelo es las latitas de salsa verde que compré en Roma :S sniff!

    ReplyDelete
  16. Hola Mole con Polenta,

    Que bueno que por lo menos puedas conseguir la salsa en lata. Es dificil comer un taco sin una buena salsa.

    Pues no hay de otra mas que conseguir semillas de cilantro y sembrarlas la proxima primavera. :)

    ReplyDelete
  17. Mely, Your recipes are awesome. I have been looking for a recipe for this salsa forever! It is me and my brothers fave. Thanks so much for posting! ~Vanessa :)

    ReplyDelete
  18. Hi Vanessa,

    Thank you for stopping by.
    Have a great weekend.

    Mely

    ReplyDelete
  19. Love your Quacatillo!!! Made some Carne Asada with some Re-fried Beans Delicious!!! Thank-You!

    ReplyDelete
  20. Hello Crystalize1,

    It is nice to know you love it.

    Your meal some perfect for these hot days.

    Mely

    ReplyDelete
  21. Hi there. I grew up in San Antonio TX and LOVE mexican food. I have been living in NJ for the past 8 yrs and due to my growing kids and school am able to travel home less and less. I would love to try some of your recipes and was wondering your opinion on using canned tomatillos vs fresh ones. Thanks.

    ReplyDelete
  22. Hi minarikkm,
    If fresh tomatillos are not available then the canned version will work fine. Canned tomatillos will have a metal aftertaste but you can disguise it adding some fresh oregano.

    I prefer the fresh ones always if possible. But I know you can find them in the NJ area.

    Saludos,

    Mely

    ReplyDelete
  23. Thank you! Hope you don't mind, but I have a couple more questiosn... Someone mentioned they could be very bitter, so how do I know if they are ripe and does roasting them first remove the bitter taste?
    Kelly

    ReplyDelete
  24. Thanks for the reply. I hope you don't mind, I have a few more questions. When buying fresh what should I look for? Someone else mentioned they tasted bitter in this sauce, would roasting them first prevent that? Thanks again for all of your help.
    Kelly

    ReplyDelete
  25. Hello Kelly,
    Buy the small or medium size tomatillos, the larger size tend to lack flavor and have the bitter taste you mention. Buy the tomatillos that fill the paper-like husk they have. This according to a farmer-friend means that the tomato has grown to its full maturity.

    If your tomatillos are bitter or have a tart flavor, roasting them for this salsa won't prevent the bitter flavor, but it will give them a full blast of flavor. Roasted ingredients for salsas always taste better than boiled. If you happen to have a bitter sauce for your taste, add a pinch of sugar to minimize the effect.

    I hope this information helps you.

    Happy cooking!

    Mely

    ReplyDelete
  26. @minarikkm,

    I hope you come back and let me know how was your salsa.

    Mely

    minarikkm has left a new comment on your post "How to make green salsa with Avocado/Cómo hacer sa...":

    THANK YOU! Sorry for the double post. I just roasted my tomatillos on the grill and am ready to make some salsa...fingers crossed...

    ReplyDelete
  27. My god im so excited to find your blog. These are all the recipes I've been looking for. Authentic real recetas. Im sooo tired of all the crappy american made recetas of mexican food. They just can't get it right.

    ReplyDelete
    Replies
    1. Hi Sooney24,

      You are right, it is funny to see so many so call "mexican recipes" with some yellow cheese on it.

      Happy cooking,

      Mely

      Delete
  28. Que rica! I roasted my tomatillos instead of boiling them. The result was fabulous!

    ReplyDelete
  29. Que rica! I roasted the tomatillos instead of boiling them... the result was fabulous!

    Thanks for the recipe!

    ReplyDelete
  30. I tried this recipe but there was no flavor. It's missing a spice but not sure what it is.

    ReplyDelete
    Replies
    1. Hello Annie,

      Some people add cumin. Try to see if you like that.

      Thanks for stopping by.

      Mely

      Delete
    2. Ponle ajo estate deliciosa

      Delete
  31. Pongale ajo al gusto estate muy rica

    ReplyDelete
    Replies
    1. Thank you for commenting and adding to the recipe.

      Happy cooking!

      Delete
  32. Hello,

    Do you keep the stems on the cilantro?

    ReplyDelete
    Replies
    1. Hello Austin,

      Usually some part of the stems are kept, but personally, I only add the leaves.

      Happy cooking!

      Delete
  33. Just made this. It was delish! Thanks for the recipe. : )

    ReplyDelete
  34. Very nice and easy tangy recipe. If you use lemon instead of lime,any avocado recipe will keep its color and will last longer.You won't notice any difference in flavor.

    ReplyDelete
    Replies
    1. Hello RCWicks,

      Thanks for such a trick! I will be very helpful for guacamole and other recipes. However, in this recipe the acidity of the tomatillo helps the salsa keeps its nice bright color, even without lime or lemon. But, I for sure will use lemon next time on my guacamole. Good to know!

      Again thank you! ;)

      Delete

Your comment will take some time to appear. Note: Your email address will not be published.

Related Posts Plugin for WordPress, Blogger...
Subscribe