While we never thought the day would come when we recommended something over guacamole, it has, and we’re welcoming it with open arms. We’ll still love guacamole forever, but this creamy avocado salsa verde dip is like guac’s more mature cousin. It’s a little spicier, but it’s got an amazing, well-rounded flavor that we can’t get enough of and that goes perfectly with chips; you don’t need to throw guacamole overboard, but do give this salsa verde a shot…it’s just too good to miss!
Avocado Salsa Verde
30min to prepare Serves 8-10
- 3/4 pound tomatillos, husked and halved
- 2 cloves garlic
- 2 avocados, chopped
- 1 lime, juiced
- 1/2 white onion, peeled and quartered
- 1 jalapeño (optional) or 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cumin
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 450º F.
- In a large bowl, combine tomatillos, garlic, onion and jalapeño and toss together with olive oil and salt.
- Pour vegetables out onto a baking sheet and roast for 12-15 minutes, or until slightly charred.
- Remove from oven and let cool, then halve jalapeño and remove seeds, then peel garlic.
- Place avocados in food processor and sprinkle with a little salt and lime juice. Pulse for 5-10 seconds, or until semi-smooth.
- Add roasted vegetables, cilantro and cumin to food processor and pulse for another 10 seconds, or until avocado is mostly creamy and veggies are still semi-chunky (or to your desired consistency).
- Taste and adjust seasoning, if necessary, then transfer to serving bowl and serve with chips or veggies.
Recipe adapted from Slender Kitchen