Is it a salsa, or is it a guacamole? Actually, it’s both, since the word guacamole basically just means “avocado sauce.” The fresh tartness of the vegetables in this Avocado Salsa combine with the creaminess of the avocado to create a wonderful dressing for a large number of savory dishes. Serve it with plain grilled or roasted beef, chicken, or pork; use it as a dip with tortilla chips (totopos); or enjoy it the way it is most often used in Mexico, as an unsurpassable sauce spooned onto hot tacos.
- 2 avocados (ripe)
- 4-6 tomatillos (Mexican green tomatoes)
- 1/2 small white onion
- 1/2 jalapeño (or serrano chile, fresh and seeded)
- 1 large clove of garlic
- 1/2 cup green onions (coarsely chopped)
- 1/4 cup cilantro leaves
- 1 tablespoon lime juice (freshly-squeezed)
- 1 teaspoon salt
Note: As with all Mexican table sauce recipes, the ingredient amounts in this salsa are highly tweakable; increase or decrease measurements according to your own personal preferences.
Remove the seeds from the avocados. Scoop the flesh out of the skin and set aside, discarding seeds and peel.
Take the tomatillos out of their husks and wash them with detergent, if necessary, to remove the sticky residue that they often have on the skin. Discard the husks and cut the tomatillos into quarters.
Chop the white onion. Leave as-is, or rinse the onion pieces in a sieve under running water for a few seconds if you would prefer a less pronounced onion flavor in your finished salsa.
Chop the chile pepper and the garlic.
Place all ingredients into a blender or food process. Process on “pulse” (turning the device on and off quickly several times) so that the ingredients will be well cut up but still identifiable. Stop processing before the salsa becomes well pureed; we want a slightly chunky texture.
Pour your salsa into a glass or ceramic serving dish. Serve immediately or (as many prefer to do), let sit an hour or so that the flavors can meld.
Use your delicious avocado salsa to add life to plain meats, be scooped up by chips as an appetizer, or magnificently top freshly-made quesadillas or tacos. Serve at room temperature for best flavor.
If you have any leftovers, this salsa can be refrigerated, tightly covered, for a day or two. It’s best at room temperature or only slightly chilled, so take it out of the fridge well before you plan to eat it. If any darkening has occurred on the surface due to exposure to air, scrape that part off or just stir it into the rest of the salsa. (This discoloration may be unappetizing to look at, but it is in no way dangerous.)
Edited by Robin Grose