Delicious Recipes by Cookin Foods

• 1½ lb fresh tomatillos, husked and rinsed
  (boiled or roasted — see notes) 
• 2 lb avocados, ripe, peeled, and pitted 
• 1 cup fresh cilantro, loosely packed 
• 1 white onion, roughly chopped 
• 2 cloves garlic 
• Juice of 1 lime (more to taste) 
• Salt, to taste 
• Water or reserved tomatillo cooking liquid, as needed

Choose one method:

Boiled (bright & tangy):

1. Place tomatillos in a pot and cover with water. 
2. Bring to a boil; simmer 8–10 minutes until softened and olive-green. 
3. Drain, reserving some of the cooking liquid.
    

Roasted (deeper & slightly smoky):

1. Toss tomatillos lightly with oil. 
2. Roast at 425°F (220°C) for 15–20 minutes, until blistered and soft. 

Let cool slightly.

1. Add tomatillos, avocado, cilantro, onion, garlic, and lime juice to a blender or food processor. 
2. Add a generous pinch of salt. 
3. Blend until smooth, adding small amounts of water or reserved tomatillo liquid to reach desired consistency.
    

1. Taste and adjust salt. 
2. Add more lime juice if needed for balance. 
3. Blend briefly again.
    

Texture should be creamy, spoonable, and pourable — not thin.

• Tacos, burritos, quesadillas 
• Eggs, breakfast potatoes, breakfast burritos 
• Grilled vegetables or roasted sweet potatoes 
• Chips (very dangerous)
   

• 1 cup cilantro makes this salsa vibrant and unmistakably verde. 
• Avocado gives richness without muting acidity. 
• Boiled tomatillos = classic taqueria flavor 
• Roasted tomatillos = deeper, rounder salsa 
• Keeps 2–3 days refrigerated (press plastic wrap directly on surface)