Over spring break, we went to Whole Foods and I got a jar of salsa from the refrigerated section that looked delicious (and when I say “looked delicious,” I mean was green and the label was cute.) Turns out it WAS delicious, and I was pleasantly surprised by cucumber and the creamy chunks of avocado. It was tangy and just salty enough and a little spicy, but in a fun way, not a self-loathing kind of way. Since we don’t have a Whole Foods near us, I decided I’d best figure out how to make it myself lest I spend my life Avocado Salsa Verde-less. So here we are.
How to make avocado salsa verde
You’ll need two pounds of tomatillos, lime juice, kosher salt, garlic, an English cucumber, a jalapeño, an onion, cilantro, and 2 avocados.
Remove the husks from the tomatillos and wash them. Slice the tomatillos in half and place in the jar of your blender.
Add the lime juice, salt, and garlic and blend until the tomatillos are puréed.
Transfer to a pitcher or large food storage container (like 1 1/2 quarts or larger.) Cut the cucumber into 2″ chunks and place in blender. Pulse to chop, then add to the tomatillo mixture. Cut the onion into 2″ chunks and pulse to chop in blender. When chopped, add to tomatillo mixture. Mince the jalapeño pepper and add the minced pepper and chopped cilantro to the salsa and stir to combine. Cube the avocado,
add to the salsa, and gently stir, making sure the avocado is covered with the salsa so it doesn’t turn brown. Cover and refrigerate for at least 1 hour before serving.
Looking for other homemade salsas?
We have this Traditional Salsa Verde and this Cantina-Style Salsa and this Garden-Fresh Salsa and this Sweet Fruit Salsa
