Suuuper Mexican Avocado Salsa Verde ?
gluten free, keto & vegan
This avocado salsa is based off my mother’s recipe for Mexican salsa verde. A few tweaks later, and we’ve got a killer salsa for tacos and flautas (i.e. crispy tacos).
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.
While traditional salsa verde is made in a molcajete (mortar & pestle) and ought to be slightly chunky, we like our avocado salsa verde smooth.
An ideal buddy for all sort of tacos. ?
We suggest you start with our suuuper crispy beef flautas.
Mexican Avocado Salsa Verde
- 330 g green tomatillo (tomate verde)
- 1 clove garlic
- 1-3 green chiles halved and seeded
- 15 g fresh cilantro leaves & stalks
- 180 g while onion cut into three parts
- 1 avocado
- kosher salt to taste
- 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.