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quick & easy avocado salsa.

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Avocado Salsa

I love an avocado salsa and this recipe is quick and easy! The ingredients are avocados, jalapeno, vinegar, lime juice, salt, onion, cilantro, water to emulsify, that’s it!

The recipe calls for one or two jalapenos. I start with one then add more if I want a little more heat. Same with the lime juice. I start with the juice of one lime, then add more. I really love the lime taste.

Avocado Salsa

I made this to go with my beer battered fish tacos and it was absolutely the perfect salsa for them. Here’s the link for the tacos:https://the2spoons.com/the-best-beer-battered-fish-tacos/.

Beer Battered Fish Tacos
Beer Battered Fish Tacos

An alternative if you are short on time is the Herdez brand avocado salsa. It’s delicious too. Here’s a link for it: https://amzn.to/3fkc0I5.

quick & easy avocado salsa.

Avocado Salsa

Avocado Salsa

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Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

For the Avocado Salsa
  • 2 ripe avocados
  • 2 cups water
  • 2 tbsp white wine vinegar or white vinegar
  • juice of one to 2 lemons
  • 1-2 jalapenos, seeded and stemmed
  • 1/2 white onion
  • 1/2 cup cilantro
  • 1/2-1 tsp salt

Method
 

  1. Place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator

The Best Roasted Tomatillo Salsa

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Roasted Tomatillo Salsa
Roasted Tomatillo Salsa

This Roasted Tomatillo Salsa is one of my favorite salsa’s. It really is the best. I like it with some heat but not to the point that I cry when I eat it! LOL!! You know how that is with some salsas. Luckily, you can adjust the heat with the number of Jalapeno or Serrano Chile’s you add.

Are you familiar with tomatillos? Here’s a brief explanation.

The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde.

The Best Roasted Tomatillo Salsa

Tomatillos can be used in their raw state or roasted for a salsa which i did.

Along with the tomatillos, I roasted garlic and onions to add to the salsa. Ijust drizzled them with a little olive oil before placing in the oven.

The Best Roasted Tomatillo Salsa

I served the salsa with my Red Chile Carne Asada Tacos and it was the perfect condiment! Here’s the link for those tacos that you also want to make! Really easy and delicious!

Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada
Red Chile Marinated Carne Asada

The Best Roasted Tomatillo Salsa

I also roasted the onions, garlic and jalapenos before processing all of the ingredients! This is a great Salsa Verde! Enjoy!

Roasted Tomatillo Salsa

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Course: Condiment, Salsa
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb tomatillos, husk removed and rinsed
  • 1/2 medium white onion, halved
  • 1-2 jalapenos or Serrano's
  • 2 whole garlic cloves, peeled
  • 1/4 cup fresh cilantro
  • 1/4 cup water
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • juice of one lime

Method
 

  1. Turn your broiler on and roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Season with salt, usually 1/2 teaspoon.