salsa de aguacate + a shortcut
- Yield: about 3 cups [680 g]
Ingredients
- 1 lb [455 g] tomatillos (about 10), hulled and rinsed
- 1 small or ½ medium white onion, peeled and quartered
- 1 serrano chile or 1 jalapeño, halved and stemmed
- Neutral oil, for coating (such as canola or avocado)
- 1 ripe avocado, pitted and peeled
- ¼ cup [60 g] lime juice
- ¾ cup [30 g] packed fresh cilantro leaves
- 1 garlic clove
- ½ tsp salt
Instructions
- Preheat the broiler for a few minutes, just until the oven is hot.
- Place the tomatillos, onion, and chile on a sheet pan and coat in a light layer of oil. Place under the broiler and cook until they soften and char, about 5 minutes.
- Place the cooked produce in a food processor or blender along with the avocado (or use an immersion blender). Add the lime juice, cilantro, garlic, and salt and blend until completely smooth and creamy.
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Notes
For a two-ingredient shortcut, jump above the recipe.