Take taco night to a whole new level with this blender guacamole salsa! Creamy, spicy, tart and packed with cilantro. Basically the best thing you have ever put in your mouth.
A few months ago Kevin came home with a bottle of the most amazing thing ever….guacamole salsa. How did I not know this was a thing? Creamy like guacamole, spicy, and filled with onions, garlic and copious amounts of cilantro. It’s one part hot sauce and one part guacamole. Basically the best invention mankind has ever stumbled upon. Except maybe Sriracha. But that’s a whole other post.
The primary sauce base of this sauce is avocados and tomatillos. If you aren’t familiar with tomatillos don’t worry! They are super easy to work with. They have papery husks around them and are found in the grocery store near the fresh jalapenos most of the time. Pick nice large, firm tomatillos with husks that look fresh and not super dried out. Peel the husks back and inspect the fruit, it should be bright green, slightly sticky and free from blemishes. If it’s starting to wrinkle heavily or shows spots they are past their prime.
Once you get them home you’ll want to remove the papery husk and was them well with warm water and a bit of soap to remove the sticky residue on them. Then you are ready to start the recipe!
I played with several renditions of this recipe, including roasting the tomatillos, onions and jalapeños (which was also amazing). But I decided that in honor of the fact that it’s summer and the house is already roasting that we would try this raw too and see how it was. And it was fabulous! So roast them if you like, or toss them all in raw and bask in the fact that your house isn’t crazy sweltering hot from your oven…either one creates a delicious salsa.
- 10 tomatillos, husks removed and washed well
- 1-2 jalapeños, deseeded and stems removed
- optional: ½-1 onion (especially good if roasted)
- 2 avocados
- 1 bunch cilantro
- 2 teaspoons minced garlic
- 1 lime juiced
- salt and pepper
- Blend all ingredients in a high powered blender for 90 seconds. Adjust seasoning if needed.
- Keeps for up to a week.
- Optional: Roast tomatillos, jalapeños, and onion on cookie sheet lightly drizzled with olive oil at 425 degrees until blackened.