Salsa Verde
From Chef Rick Lopez, this blended tomatillo, lime, avocado salsa is vibrant and fresh, with a spicy kick courtesy of charred jalapeño.
·Dec 22, 2022
Photo by Collin Findlay
Chef Rick Lopez of La Condesa in Austin, TX shared this recipe for Salsa Verde as part of our Guide to Tamales. This blended salsa is made with tomatillos, cilantro, and creamy avocado, with a kick from a pan-roasted jalapeño. Lightly roasting the jalapeño in our naturally non stick Carbon Steel Frying Pan or Griddle enhances the flavor of the chile, and gives this green salsa a charred flavor to balance the freshness of the tomatillos and cilantro.
The salsa will keep in the fridge for up to 3 days. Serve it with any of the 3 tamale options, or enjoy it with chips, grilled or roasted pork, scrambled eggs, tacos, and more.
Salsa Verde
From Chef Rick Lopez, this blended tomatillo, lime, avocado salsa is vibrant and fresh, with a spicy kick courtesy of charred jalapeño.
Rick Lopez
- 1 small jalapeño
- Vegetable oil, for cooking
- 3 medium tomatillos
- 1 small garlic clove
- 1 avocado
- ¾ cup roughly chopped cilantro, loosely packed
- 2 tablespoons lime juice (about 1 lime), plus more to taste
- 2 teaspoons kosher salt, plus more to taste
Heat a large Carbon Steel Frying Pan or Griddle over medium-high until hot.
Toss jalapeño in a little oil and lightly blister in the pan, turning occasionally to blister all sides, about 5 minutes. Set aside to cool, then roughly chop using a Chef Knife.
With Chef Knife, cut tomatillos into quarters for easy blending. Smash garlic using side of Knife. Halve, pit, and scoop out avocado flesh.
Add jalapeño, tomatillos, garlic, avocado, and cilantro to a high-speed blender or food processor and blend until smooth.
Add lime juice while blade is spinning on low speed. Add salt. Taste and add more lime and/or salt, if desired. If salsa is too thick, add a little water to keep things moving. Once smooth, keep cold or use immediately.
