Tomatillo Avocado Salsa (Salsa de Tomatillo y Aguacate)
This Tomatillo Avocado Salsa is often called Salsa de Tomatillo y Aguacate, Avocado Green Salsa, Salsa Verde con Aguacate, Salsa de Guacamole, or Guacamole Salsa. The creaminess of the avocados combined with tangy and roasted tomatillos, and the pop of spice from jalapeños and serranos make this salsa irresistible.
Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.
I especially love this salsa when freshly made and served at room temperature. If you make it ahead of time, just allow some time to bring it to room temperature from the refrigerator.
This salsa will keep for up to one week in the refrigerator.
This recipe yields a medium heat salsa. If you prefer mild salsa, simply remove the ribs and seeds of the peppers before pureeing.