Avocado Salsa may be one of my favorite things. At Papas & Beer they have an avocado salsa that I literally go there just to have some of. And recently I saw where Tostitos was jumping on the bandwagon and releasing a jarred version. Well, it seems to me that the fresher the salsa, the better the taste. Avocados have such a wonderful creamy texture and the flavor of roasted tomatillos made right in your own kitchen is unbeatable. As much as I love the restaurant versions, Im just not convinced it’s not something worth making at home. So here i’ve shared a version that uses fresh ingredients and some simple techniques to optimize flavor! Serve it up this Sunday at your Superbowl party!
2 pounds tomatillos, husks removed
½ yellow onion, quartered
1 jalapeno, deseeded
1 tbsp honey
Juice of 1 lime
1 tsp kosher salt
¼ tsp pepper
2 avocadoes, pitted
1. Set your oven to the broiler setting and de-husk all your tomatillos. Arrange them on a sheet pan alongside the jalapeño. Broil for 10 minutes per side and set aside to cool. You can take the skins off the tomatillos and jalapeño if desired, but I like to leave them on for the flavor and a little bit of texture.
2. Next, after your vegetables have cooled, remove the steam and slice the jalapeño in half. Remove the seeds for mild heat or leave a few in for an extra kick.
3. Add the jalapeño, onion, and tomatillos to a food processor. Puree until smooth.
4. Then, add the avocado meat, salt, lime juice, honey, and pepper. Puree until all the ingredients are smooth. Store in the fridge for up to a week.