The first time I made this in 2011, I didn’t follow the directions to a T. I pulsed the salsa in the food processor sans avocado and stirred in chunks of avocado into the salsa. I got an unattractive looking “salsa” with big chunks of avocado and runny tomatillos.
The next day I brought the reserved salsa and a huge avocado to work. My coworker stirred a small amount of the salsa in with the chunky avocado and then mashed. It turned out to be more guacamole-y than salsa-y, but overall I think the recipe works better with more avocado.
I updated the recipe below to reflect how I made this the second time around but gave the option to use 1 or 2 avocados–the original recipe called for 1 avocado and made no mention of size. I used 2 large avocados for the updated version.
Do as you prefer: a runnier salsa with chunks of avocado (1 avocado) or thicker guacamole-esque salsa (2 avocados). Either way the flavor is delicious.
- 2 shallots, halved
- 1 large serrano pepper, quartered, seeds optional
- 2 garlic cloves, smashed
- 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
- 1 to 2 large avocados, peeled and cut into chunks
- 1 ¼ tsp. kosher salt
- ¼ c. loosely packed fresh cilantro leaves
- Put the shallot, pepper, and garlic in a food processor and finely chop. (Omit pepper seeds if you don’t like spice.)
- Add the tomatillos, cilantro and salt and pulse once or twice; add the avocado and pulse until chopped but still chunky.
- Taste salsa and add extra salt or hot sauce, if necessary.