This no-cook Avocado Salsa Verde is full of green things–tomatillos, limes, jalapeños, cucumbers, cilantro, and avocados. Make sure to let it mellow for about an hour before serving to let the flavors combine!
2 pounds tomatillos
Juice of 1 lime
1 heaping teaspoon kosher salt
4 cloves garlic
1 English cucumber
1 medium onion
1 jalapeño pepper, seeds and white membranes removed (you can add in seeds later for more heat if desired)
1 cup chopped cilantro
2 avocados, pitted and cubed
Remove the husks from the tomatillos and wash them. Slice the tomatillos in half and place in the jar of your blender. Add the lime juice, salt, and garlic and blend until the tomatillos are puréed. Transfer to a pitcher or large food storage container (like 1 1/2 quarts or larger.)
Cut the cucumber into 2″ chunks and place in blender. Pulse to chop, then add to the tomatillo mixture. Cut the onion into 2″ chunks and pulse to chop in blender. When chopped, add to tomatillo mixture. Mince the jalapeño pepper and add the minced pepper and chopped cilantro to the salsa and stir to combine. Add the cubed avocado and gently stir, making sure the avocado is covered with the salsa so it doesn’t turn brown. Cover and refrigerate for at least 1 hour before serving.
Instead of chopping in the blender, you can chop the cucumber and onion by hand.
Keywords: salsa, salsa verde, avocado salsa verde