Avocado Salsa with Cilantro and Lime

Ingredients

6 tomatillos, husked and rinsed
1 jalapeño (optional, for spice)
2 ripe avocados
A handful of fresh cilantro
1/2 cup Mexican crema (or sour cream)
1 tablespoon minced garlic
1 tablespoon chicken bouillon powder
1 tablespoon salt (or to taste)
Juice of 2 limes
1/4 white onion, roughly chopped
About 1 cup boiling water (for boiling tomatillos and jalapeño)
Instructions:
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Instructions

Prepare the Tomatillos and Jalapeño
Place the tomatillos and jalapeño (if using) in a pot and cover with boiling water. Let them sit for 5–7 minutes to soften.
Drain and let them cool slightly.
Blend the Base
In a blender or food processor, combine the softened tomatillos, jalapeño (remove seeds for less heat), garlic, onion, cilantro, lime juice, chicken bouillon powder, and salt. Blend until smooth.
Add the Avocados and Crema
Peel and pit the avocados, then add them to the blender along with the Mexican crema. Blend again until creamy and well combined.
Adjust Seasoning
Taste the salsa and adjust the salt, lime juice, or spice level to your preference.
Serve
Transfer the salsa to a serving bowl and enjoy immediately with tortilla chips, tacos, or as a topping for grilled meats.
Tips

For a chunkier texture, mash the avocados by hand and stir them into the blended tomatillo mixture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface of the salsa to prevent browning.
If Mexican crema is unavailable, substitute with sour cream or plain Greek yogurt.
This creamy, tangy, and slightly spicy avocado salsa is a crowd-pleaser and perfect for any occasion!Instructions

Prepare the Tomatillos and Jalapeño
Place the tomatillos and jalapeño (if using) in a pot and cover with boiling water. Let them sit for 5–7 minutes to soften.
Drain and let them cool slightly.
Blend the Base
In a blender or food processor, combine the softened tomatillos, jalapeño (remove seeds for less heat), garlic, onion, cilantro, lime juice, chicken bouillon powder, and salt. Blend until smooth.
Add the Avocados and Crema
Peel and pit the avocados, then add them to the blender along with the Mexican crema. Blend again until creamy and well combined.
Adjust Seasoning
Taste the salsa and adjust the salt, lime juice, or spice level to your preference.
Serve
Transfer the salsa to a serving bowl and enjoy immediately with tortilla chips, tacos, or as a topping for grilled meats.
Tips

For a chunkier texture, mash the avocados by hand and stir them into the blended tomatillo mixture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface of the salsa to prevent browning.
If Mexican crema is unavailable, substitute with sour cream or plain Greek yogurt.
This creamy, tangy, and slightly spicy avocado salsa is a crowd-pleaser and perfect for any occasion!