Tangy tomatillos and rich avocados are natural balancers, the yin and yang of the Mexican salsa universe. Here, broiled tomatillos meet up with serrano chiles, onion, and cilantro in the blender, where they encounter lime and avocado for a brief whirl. Spoon this salsa liberally on tacos, chips, or chilaquiles as the perfect dip to take the edge off hunger—with the help of beers or margaritas, of course.
This recipe was featured as part of our 3 Party Salsas in 30 Minutes project.
- Yields: 3 cups
- Difficulty: Easy
- Total: 30 mins
- 2 pounds tomatillos
- 3 serrano peppers
- 1/3 bunch cilantro
- 1/2 medium white or yellow onion
- 3 avocados
- 1 medium lime, plus 1 more as needed
- 1 teaspoon kosher salt, plus more as needed
- Turn on the broiler. Remove the husks from the tomatillos, halve them, and arrange them cut-side up on a baking sheet. Broil until soft, about 8 to 10 minutes. Transfer to a platter and refrigerate so they cool quickly. While they’re cooling, start chopping.
- Cut the serranos into medium dice. Transfer to a small bowl.
- Chop the cilantro so that it’s medium to fine and transfer to another bowl.
- Medium-dice the onion and transfer it to a bowl.
- Cut the avocados in half lengthwise, then peel and pit them.
- Retrieve the cooled tomatillos from the fridge and drain in a strainer (save the juices for another use or just discard them). Add the drained tomatillos to a blender with the avocado halves, diced serranos and onion, chopped cilantro, the juice of 1 lime, and 1 teaspoon of the salt.
- Pulse the motor—the texture should be mostly smooth but with small bits.
- Taste and season with additional salt and lime juice as necessary. Serve with chips and enjoy.