skip to Main Content

Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
a bowl of avocado salsa
  • Yield 2 generous cups
  • Prep Time 5 minutes
  • Cook Time 0 minutes

Ingredients

  • 2 garlic cloves
  • 1 tsp. salt
  • 1 small onion minced very fine
  • 2 Serrano chiles, minced very fine
  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 1 ripe avocado
  • 3 tbs. fresh chopped cilantro leaves
  • 2 tbs. fresh lime juice

Directions

STEP 1
Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
STEP 2
Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
STEP 3
Using a fork, mash the avocado into the pureed sauce with the lime juice.
STEP 4
Season and serve quickly.

This recipe originally appeared in “Avocado” in the July/August 2006 issue of Experience Life.

Andrew
Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.

ADVERTISEMENT

More Like This

Avocado-Banana-Orange-Pudding
By Betsy Nelson
Purée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.
a glass of sober sangria
By Betsy Nelson
Sangria is a colorful and festive punch that’s traditionally made with red wine and brandy. This alcohol-free version is just as flavorful and perfect for people of all ages. Blood oranges are a great substitute for regular oranges.
Avocado-Taco
By Betsy Nelson
These simple, healthy tacos are a snap to prepare. They make a great family meal and can be assembled according to each person’s preference. Add grilled meat as an option if you like.
Back To Top