Ingredients
- 6 tomatillos, husked and rinsed
- 1 ripe avocado
- 1 to 2 jalapeños, stems removed
- 1/4 cup fresh cilantro leaves
- 1 small garlic clove
- 2 tablespoons fresh lime juice
- Salt to taste
- 1/4 to 1/2 cup water, as needed for blending
Instructions
- Place tomatillos and jalapeños in a saucepan, cover with water, and bring to a boil.
- Reduce heat and simmer for 8 to 10 minutes, until tomatillos are soft and pale green. Drain and let cool slightly.
- Add cooked tomatillos and jalapeños to a blender along with avocado, cilantro, garlic, lime juice, and salt.
- Blend until smooth, adding water as needed to reach desired consistency.
- Taste and adjust salt or lime juice as needed. Transfer to a bowl and serve chilled or at room temperature.
Notes
- Roast tomatillos and jalapeños instead of boiling for a smoky flavor.
- Add a serrano pepper for more heat or reduce jalapeños for a milder version.
- Store in an airtight container with plastic wrap pressed on the surface to slow browning.
- Serve within 1 to 2 days for best freshness.
- Add a bit of chopped onion for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 1g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
