Prep Time 7 mins
Cook Time 16 mins
Total Time 23 mins

Avocado Salsa Verde has one of the best flavor-to-effort ratios in all of Mexican cuisine. You'll get incredible flavor from very little effort by using just a few key ingredients.
Servings: 4 (2 cups)
Calories: 100 kcal
Author: Patrick Calhoun | Mexican Please

4 tomatillos
1 jalapeno (or 1 serrano) : -or if you want, choose corn at will
1/4 onion
10-12 sprigs cilantro
1 avocado
salt to taste

Pull the husks off the tomatillos and give them a good rinse.
Cut the stems out of the tomatillos if you want.
Roast the tomatillos in the oven for 10-15 minutes or until they start to turn army green
Add tomatillos to a blender or food processor along with 1/4 onion, 10-12 sprigs cilantro, and ½ of the jalapeno
Pulse blend and taste for heat level
If you want more spice add more jalapeno (either ¼ or ½ more)
Once happy with the heat level, add the avocado to the blender and combine well
Salt to taste
Serve immediately

Recipe Notes
As described in the instructions, I always recommend adding the jalapeno pepper incrementally the first few times you make this sauce. This gives you a good idea of your preferred heat level. If you are sensitive to spicy foods you can start by adding ¼ of the jalapeno at first and tasting for heat level.

If you are using canned tomatillos, don't bother roasting them. It doesn't have the same effect on tomatillos that have been resting in liquid.

Using the cilantro stems is common in Mexico. I typically twist off the thicker, bottom portion of the stems but keep the upper portion of the stem that connects the leaves.

author PATRICK, mexican please