Avocado tomatillo salsa

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I was recently gifted an abundance of tomatillos and wondering why I’ve never made tomatillo salsa before, I opted for a creamy, roasted version with just a bit of spice! I can confidently say this avocado tomatillo salsa is the best I’ve ever had–what? A serious claim backed up with some serious flavor. With just a few ingredients (you may already have on hand) you can whip up this vegan, naturally gluten-free dip in no time at all. You’ll definitely want to enjoy this with a Southwest tofu scramble–it’s my new favorite breakfast add-on!

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avocado tomatillo salsa ingredients
avocado tomatillo salsa

I love tomatillos for their tart, crisp flavor. Tomatillos, Mexican husk tomatoes, are a fruit in the nightshade family, known for an almost floral, citrus-like flavor and green-purple hue. They can be enjoyed raw but we’re browning for this salsa recipe to soften some of those sharper tones. Combined with the fattiness of the avocado, a little of heat, onion, garlic, and kosher salt, it’s a perfectly balanced combination. You don’t need much to make this plant-based salsa the star of the show!

Avocado tomatillo salsa   by

The most flavor-packed avocado tomatillo salsa, ready to eat in under 20 minutes! You can make the most of your fall harvest with just a few ingredients. Perfect for that next taco, veggie bowl, or anything else you can think of!

makes: Yields approx 28 fluid ounces / 795 grams (about 14 servings - ¼ cup each) | prep time: 10 min | cook time: 10 min | total time: 20 min

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avocado tomatillo salsa

Ingredients

  • 1.2 lb tomatillos, approx 20 (about 15 - 20 is great)
  • 1/3 bunch cilantro
  • 1/2 baking soda (for washing)
  • 1/2 white onion
  • 2 cloves garlic
  • 1 jalapeno
  • 2 tbsp olive oil
  • 1 ripe avocado
  • 1 1/4 tsp kosher salt

To-Do's

  1. Peel paper off of tomatillos. Wash tomatillos and cilantro gently in a bowl of warm water with ½ tsp baking soda mixed in. Strain and pat dry. Set cilantro aside.
  2. Halve tomatillos, set aside.
  3. Roughly quarter onion, set aside. Smash garlic cloves, remove peel, set aside. Halve jalapeno, scrape out and remove seeds from 1 side.
  4. Heat olive oil in large skillet over medium.
  5. Once hot, add in tomatillos face side down, evenly around the pan. Add in onion. (It’s ok if the pan is a little crowded.) Turn heat to medium high and let brown for 4 – 5 minutes.
  6. Add in garlic and jalapeno. Flip tomatillos / onions (or stir around the pan 2 – 3 times) for an additional 4 – 5 minutes.
  7. Once browned and fragrant, turn off heat.
  8. Halve avocado and scoop out the flesh.
  9. To your food processor, add all of the ingredients in the skillet. Add avocado. Add cilantro, stems included (remove any wilted pieces.) Add salt.
  10. Blend on high for about 1 – 2 minutes until smooth.
  11. Scrape down the sides as needed. Spoon out and enjoy! Highly recommend eating with this Southwest tofu scramble.
  12. Store in an airtight container, this keeps well in the refrigerator for about 4 – 5 days.
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