In Mexico, you can generally find avocado salsa verde in taquerias: for tacos and served alongside pork rinds. And if you’ve been to Mexico, you’ll likely seen plenty of them. Perched every few corners, they are distinguished by the kabab-style pork and their myriad of salsas.
Red, green and avocado are staples.
Incidentally, this is part of the debate on what makes a good salsa verde here in Mexico. Not everyone likes it too spicy. In fact, given that it is added in heaps to Mexican dishes, most people find that salsa verde should not be too spicy.
But it’s often not as easy to get right. You see, more often than not, you don’t know how spicy your chili was until you have pureed it into your salsa. So we suggest to always seed your chilis (always!!), and to add a little at a time. You can always add more after all.
Add green tomatillos, garlic clove, 1/3 of the onion and chili to a medium saucepan over medium/low heat. Add enough water just to cover, and bring to a boil. Lower the heat to low and simmer for 6 to 7 minutes.
Drain cooked salsa ingredients and place in a food processor, with remaining raw onion, fresh cilantro, avocado and ½ teaspoon salt to start (do not add extra water). Process until smooth.
Serve straight away, or store in an airtight container in the fridge for up to three days.
Mexican Avocado Salsa Verde
Amount Per Serving
Calories 52Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Total Carbohydrates 5g2%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
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