Cilantro-Lime Avocado Salsa

 

 

 

 

 

 

Ingredients:

6 tomatillos, husked and rinsed

1 jalapeño (optional, adjust to taste)

2 ripe avocados

A handful of fresh cilantro

1/2 cup crema mexicana

1 tablespoon minced garlic

1 tablespoon chicken bouillon powder

1 tablespoon salt (or to taste)

Juice of 2 limes

1/4 white onion

Preparation:

Cook the tomatillos and jalapeño:
Place the tomatillos and jalapeño on a skillet or griddle over medium heat. Roast until the tomatillos are slightly charred and softened (about 5–7 minutes). Remove from heat and let cool slightly.

Blend the base:
In a blender or food processor, combine the roasted tomatillos, jalapeño, white onion, garlic, chicken bouillon powder, and salt. Blend until smooth.

Add avocado and cilantro:
Cut the avocados in half, remove the pits, and scoop the flesh into the blender. Add the fresh cilantro. Blend again until creamy.

Incorporate crema and lime juice:
Add the crema mexicana and lime juice. Blend until fully combined. Taste and adjust seasoning with more salt or lime juice if desired.

Serve:
Transfer to a bowl and serve immediately, or chill for 30 minutes to let the flavors meld. Perfect with tortilla chips, tacos, grilled meats, or as a topping for bowls.

✅ Tips:

For a spicier salsa, leave the seeds in the jalapeño or add more.

Use ripe avocados for a smoother, creamier texture.

If you prefer a thinner salsa, add a tablespoon of water or more lime juice.