Avocado Salsa with Cilantro and Lime (Page 2 ) | May 4, 2025
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Instructions
- Prepare the Tomatillos and Jalapeño
- Place the tomatillos and jalapeño (if using) in a pot and cover with boiling water. Let them sit for 5–7 minutes to soften.
- Drain and let them cool slightly.
- Blend the Base
- In a blender or food processor, combine the softened tomatillos, jalapeño (remove seeds for less heat), garlic, onion, cilantro, lime juice, chicken bouillon powder, and salt. Blend until smooth.
- Add the Avocados and Crema
- Peel and pit the avocados, then add them to the blender along with the Mexican crema. Blend again until creamy and well combined.
- Adjust Seasoning
- Taste the salsa and adjust the salt, lime juice, or spice level to your preference.
- Serve
- Transfer the salsa to a serving bowl and enjoy immediately with tortilla chips, tacos, or as a topping for grilled meats.
Tips
- For a chunkier texture, mash the avocados by hand and stir them into the blended tomatillo mixture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface of the salsa to prevent browning.
- If Mexican crema is unavailable, substitute with sour cream or plain Greek yogurt.
This creamy, tangy, and slightly spicy avocado salsa is a crowd-pleaser and perfect for any occasion!
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