Avocado Tomatillo Salsa

This dish was absolutely delightful! I made a few modifications since I had an abundance of tomatillos on hand. I ended up using 8 tomatillos instead of 6 and doubled the amount of avocados, using 2 instead of 1. I also tossed in a generous tablespoon of minced garlic (who measures garlic anyway?) and half of a sweet onion. Unfortunately, I didn't have any peppers, so I opted to add around a tablespoon of chili garlic sauce (the one with the rooster on the label) for that spicy kick. A sprinkle of salt, a splash of lime juice, and 1/4 cup of packed cilantro rounded out the flavors perfectly. I actually made two batches, and for one of them, I threw in some leftover green chilies from the fridge. While that batch turned out good, it wasn't as thick and flavorful as the other one. Overall, I believe this recipe serves as an excellent base for you to customize according to your preferences.

I have tried this recipe four times already and it has become a favorite in my household. I often spice it up by adding extra serrano chiles as we enjoy a bit of heat! In case I run out of lime juice, I substitute lemon juice without any issues. Whenever I have a ripe avocado on hand, I love incorporating it into the mix. My preparation method involves chopping up all the ingredients, except the avocado, in the food processor initially. Then, I gently pulse in the avocado to achieve a creamy texture. A simple and delicious recipe that never fails to impress!

This dish was absolutely delicious! The slow cooking of the tomatillos and chile really toned down the flavors and reduced the acidity. I skipped the cilantro because I'm not a fan, but I sprinkled some coriander powder and added fresh garlic to give it an extra kick. I agree with another reviewer who mentioned that it was missing something, although I can't quite pinpoint what it is. I will certainly be making this recipe again and might experiment with adding chopped green onions on top next time.

I had the pleasure of enjoying freshly made guacamole at a restaurant in San Antonio, prepared right at my table. The guacamole had a chunkier texture, which gave it a "cleaner" and more authentic feel. It was made with just avocado, tomatillos, fresh lime juice, and a touch of salt. Simply the best!

Great sauce! I enhanced it with a clove of garlic and a small amount of chopped white onion for extra flavor. I also swapped out the jalapeno for a different pepper.

I absolutely adore this recipe! For years, I struggled with making guacamole using all the traditional tricks like keeping the seed in the mix, dousing it in lime juice, and trying to prevent air exposure, but no matter what, it always ended up turning brown. However, this recipe is a game-changer! It captures the essence of guacamole perfectly, with an almost identical texture, but with fewer calories and the amazing benefit of not browning. I did customize it a bit by adding a touch of Julio's seasoning and some hatch chilies since I didn't have fresh peppers on hand. I also included a bit of homemade bone broth, which not only added a silky liquid texture but also some extra nutrients to the dish.

This recipe is fantastic as is, but everyone has their own taste preferences. I decided to include some garlic for an extra kick. I often make four times the amount because my family devours it quickly. The flavor is reminiscent of the tomatillo salsa from Los Cabos in Jenks, Oklahoma.

I absolutely adored the creamy texture that the avocado added, it was so delicious! I only used half of the Serrano pepper and there was still a pleasant, lingering heat.

I discovered the hidden recipe for my beloved Mexican restaurant in the neighborhood!