Try this Creamy Salsa Verde recipe, or contribute your own.
- Carbohydrate 34.2906 g
- Cholesterol 0 mg
- Fat 58.9332 g
- Fiber 26.9339992332458 g
- Protein 8.04 g
- Saturated Fat 8.54652 g
- Serving Size 1 1 recipe (640g)
- Sodium 613.1763 mg
- Sugar 7.35660076675415 g
- Trans Fat 3.69438 g
- Calories 643 calories
Step-by-step
- Preheat oven or grill to 400 degrees F.
- Cut tomatillos and serrano peppers in half lengthwise, place on a cookie sheet and bake for about 20 minutes.
- Allow tomatillos to rest for few minutes.
- Add the two avocados, lime juice and cilantro to the blender.
- Add a splash of water to help it emulsify and blend just until smooth.
- Add all of the tomatillos to the blender and only ¼ or ½ of a roasted Serrano, depending on your taste and heat tolerance.
- Blend mixture until smooth, adding additional water as needed to bring it to your desired consistency.
- Add a pinch of salt and mix.
- Chill the salsa for at least 30 minutes prior to serving and give it a good stir when you pull it out of the fridge to mix and balance all those wonderful flavors.
- Enjoy!
The Tomatillo Foundation
Tomatillos supply the sharp, acidic backbone required to balance the heavy richness of fresh avocado. Roasting them at 400 degrees F for 20 minutes breaks down their fibrous cells and concentrates their natural sugars. Allowing the roasted fruit to rest briefly before blending prevents hot steam from cracking your blender pitcher. Halving the tomatillos and serranos lengthwise exposes maximum surface area to direct heat for even caramelization.
Emulsification Mechanics
Avocados act as the primary emulsifier in this preparation, replacing the traditional dairy or oil normally used to create creaminess. Adding a splash of water alongside the lime juice and cilantro helps the avocado fats trap air and liquids during high-speed blending. Pouring the roasted tomatillos into the base gradually ensures the emulsion holds without breaking into a watery puree. Adjusting the final consistency requires adding water one tablespoon at a time.
Heat Control And Adjustments
Serrano peppers dictate the capsaicin level, and starting with a fraction of a pepper prevents accidental over-seasoning. Removing the seeds and white pith from the serranos tames their sharp bite while preserving their grassy aroma. Substituting jalapeños for serranos alters the heat profile, requiring a 1:1.5 ratio to match the Scoville intensity. Chilling the finished mixture for at least 30 minutes solidifies the emulsion and allows the flavors to integrate fully.
