Description
This vibrant and creamy Cilantro-Lime-Avocado Salsa combines boiled tomatillos and jalapeño with ripe avocado, fresh cilantro, and tangy lime juice. Blended into a smooth, zesty salsa with the richness of crema mexicana and a hint of garlic and chicken bouillon, it’s perfect for tacos, grilled meats, or as a flavorful dip for tortilla chips.
Ingredients
Scale
Fresh Produce
- 6 tomatillos, husked and rinsed
- 1 jalapeño (optional, for extra spice)
- 2 ripe avocados
- A handful of fresh cilantro
- Juice of 2 limes
- 1/4 white onion
- 1 tablespoon minced garlic
Dairy
- 1/2 cup crema mexicana (or sour cream)
Seasonings
- 1 tablespoon chicken bouillon (or veggie bouillon)
- 1 tablespoon salt (or to taste)
Instructions
- Boil the Tomatillos and Jalapeño: Place the husked and rinsed tomatillos and jalapeño (if using) in a small pot, cover with water, and bring to a boil. Cook for about 10 minutes until the tomatillos soften and change color, indicating they are tender and ready to blend.
- Blend the Salsa: In a blender, add the two ripe avocados, a handful of fresh cilantro, half a cup of crema mexicana or sour cream, minced garlic, chicken bouillon, salt, lime juice, and quartered white onion. Next, add the boiled tomatillos and jalapeño along with approximately one cup of the boiling water from the pot to help achieve a smooth and creamy consistency.
- Blend Until Smooth: Blend all ingredients together until the salsa is smooth and creamy. Taste and adjust seasoning, adding more salt or lime juice if needed to balance the flavors perfectly.
- Serve and Enjoy: This salsa is delicious served as a topping for tacos, enchiladas, grilled meats, or simply as a flavorful dip paired with crispy tortilla chips. Enjoy the fresh and zesty flavors!
Notes
- For extra spice, include the seeds of the jalapeño or add more jalapeños.
- If you prefer a dairy-free version, substitute crema mexicana with a plant-based sour cream alternative.
- Adjust the amount of salt and lime juice to your personal taste.
- This salsa can be made ahead and refrigerated for up to 2 days; stir before serving.
- Use fresh tomatillos for the best flavor; canned tomatillos can be used in a pinch but may alter the taste and texture.
