Mexican Avocado Salsa Verde
This avocado salsa is based off my mother’s recipe for Mexican salsa verde. A few tweaks later, and we've got a killer avocado salsa verde for tacos and flautas.
Servings 10 helpings
Calories 52kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Fat: 3g | Sodium: 18mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 8.2mg | Calcium: 10mg | Iron: 0.4mg