This salsa comes together in about 10 minutes and can go on any taco- seriously. I’ve tried it on at least three (see my photos- I’ll be posting recipes/details for each one in the next month or so). Even with bold flavors, it’s surprisingly quite universal. It compliments almost any protein- fish, red meat, chicken, or just vegetarian.
While I often include topping after topping for my tacos, I’ve recently embraced being more minimal with them. It’s not only quicker, but then the ingredients really shine. And this tomatillo avocado salsa can certainly hold its own as the star of the show.
Avocado Tomatillo Salsa
Makes about 2 cups
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1 pound (about 8 tomatillos), halved
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2 garlic cloves
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1 avocado
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1/2 cup cilantro leaves
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juice of 1/2 large lime (1/2 tablespoon or so)
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1/2 teaspoon sea salt
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pinch black pepper
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Preheat broiler. Place tomatillos on an oiled baking sheet, face down. Broil until tomatillos are lightly brown and juices are seeping out, about 4-6 minutes.
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Place tomatillos, garlic, and avocado in a food processor or blender and pulse until consistency of your choice.
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Add in cilantro, lime, sea salt, and black pepper and pulse again. Adjust seasoning and add more lime if desired.
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Serve immediately or store in an airtight container in the fridge for up to a week.