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Avocado-Tomatillo Salsa

This salsa is the perfect accompaniment for chips!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 3 to 4 cups.
Author: The Bojon Gourmet

Ingredients

  • 2 poblano chiles
  • 1 pound (about 10 medium) tomatillos, husks removed
  • 1/4 large yellow or white onion, chopped
  • 1 bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
  • juice of 1 - 2 limes
  • 3/4 teaspoon salt
  • 2 avocados, peeled and pitted, flesh scooped out

Instructions

  • Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.
  • Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 - 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.
  • Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool for at least 10 minutes, then add the cilantro leaves, the juice of 1 lime, salt and avocado. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or chile to taste. The salsa is prettiest within the first couple days when it is bright green, but will keep in the refrigerator for up to one week.

Notes

Poblano chilies vary widely in spiciness. You may need just a bit of one for heat, or they may be so mild that you will want to add an even spicier chili, like a jalapeno or serrano, or a pinch or two of cayenne. It is a bit of a crap shoot, so be sure to taste your peppers before adding them into your salsa.
Extra roasted chili can be stored in the freezer and used as needed.
Nutritional values are based on one of three cups.

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 597mg | Potassium: 1233mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1000IU | Vitamin C: 99.9mg | Calcium: 38mg | Iron: 2mg
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