Mexican Avocado Tomatillo Spicy Salsa

Instructions:

1. Add the tomatillos and jalapeños to a saucepan and cover with water.
2. Bring to a simmer and cook for 8 to 10 minutes, until the tomatillos are softened and turn a dull green.
3. Drain and allow to cool slightly.
4. Transfer the cooked tomatillos and jalapeños to a blender along with the avocado, onion, garlic, cilantro, lime juice, and salt.
5. Blend until smooth and creamy, adding water a little at a time to reach your desired consistency.
6. Taste and adjust salt or lime juice as needed.
7. Chill for 15 minutes or serve immediately.

Variations

• Add a serrano pepper for extra heat and sharper spice.
• Blend in a spoonful of sour cream or Mexican crema for extra creaminess.
• Use roasted tomatillos instead of boiled for a deeper, smoky flavor.
• Add a pinch of cumin for subtle warmth.

Tips

• Use ripe but firm avocados for the smoothest texture.
• Start with less water and add gradually to avoid thinning the salsa too much.
• Roasting the tomatillos and jalapeños enhances depth and complexity.
• Store covered in the refrigerator for up to two days; press plastic wrap directly on the surface to prevent browning.