Who else is ready for summer? I. Am. Ready. My kids are ready. We have the tiniest of windows to take a vacation this year, so I’m actually in Utah right now visiting my family and eating Avocado Salsa Verde and blissfully ignoring anything happening in Louisiana.
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
Avocado Salsa Verde
Ingredients
- 2 pounds tomatillos
- Juice of 1 lime
- 1 heaping teaspoon kosher salt
- 4 cloves garlic
- 1 English cucumber
- 1 medium onion
- 1 jalapeño pepper seeds and white membranes removed (you can add in seeds later for more heat if desired)
- 1 cup chopped cilantro
- 2 avocados pitted and cubed
Instructions
- 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. Add the cubed avocado 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.
Questions & Reviews
I would like to make this for canning .do You have such a recipe 😋
For safety reasons, I recommend using a recipe specifically designed and tested for canning. Sorry I don’t have one!
This is delicious and makes a TON of salsa! We haven’t yet added the avocado because there wasn’t any room in my 1/2 gallon container! Tangy, spicy, fresh!
Could I use a regular cucumber instead of the English?
You could, but I’d try and find those think-skinned baby cucumbers first and use a couple of those.
I’m so happy to see your recipe! I’ve bought a jarred green salsa here in the Houston area called “Wright’s of Texas”. It’s in the refrigerated section- so delicious. I’m adding your recipe to my summer list of things to do!
That’s EXACTLY the brand I bought, but I couldn’t remember what it was called!