Caution! Cuidado! Do not confuse Salsa de Aguacate, or Avocado Salsa with guacamole!
Have you ever been to an authentic Mexican restaurant? You know, the kind where you walk in and you wonder if anyone in the place speaks English or you have to point to the picture of your food because the menu is in Spanish? I live for these kinds of places. I’m all about little, out-of-the-way, hole in the wall restaurants that serve food their abuelitas made. Maybe Abuelita is in the back helping to cook and hustling just as hard as the fastest short order cook! If you’ve ever been so lucky as to know a Mexican restaurant like this, chances are, they serve Salsa de Aguacate, or Avocado Salsa.
Looks can be deceiving. This salsa is thinner than guacamole and made with tomatillos. You know, those green tomato looking things with a husk. It’s usually VERY spicy. So if you are served Salsa de Aguacate, or Avocado Salsa, with your food at a Mexican taco stand, taste it first. Otherwise, you might find yourself gulping your Agua de Jamaica or your ice, cold cerveza down faster than you expected. My aunt has her own version of this recipe. She adds a splash of olive oil for texture – the heretic. Some people add sour cream like yours truly, again for texture. Because creamy is dreamy. Using olive oil has it’s benefits, though. Think, no refrigeration and less worrying whether it sits outside or not.
History lesson: Aguacate, or avocado, comes from the Aztec meaning “testicle.” I can’t make this stuff up, folks. Look it up on Wikipedia. You’ve gotta have a lot of cajones to make this sauce. 🙂
All joking aside, Salsa de Aguacate, or Avocado Salsa, is spicy and smooth. It’s the perfect topping for grilled carne asada or breakfast tacos. This salsa is also great for snacking with veggies or tortilla chips. Or, add some to a boring sandwich and take it to a new delicious (and picante) level. iProvecho!
- 3 tomatillos, husks removed
- ½ onion, quartered
- 1 garlic clove
- 1 jalapeño
- 4 cups of water
- Salt to taste
- Handful of fresh cilantro
- Juice of 2 limes
- 2 avocados, pitted
- 1 tablespoon olive oil or 1 tablespoon sour cream (optional)
- Add tomatillos, onion, garlic, and jalapeño in a large stock pot.
- Add enough water to cover.
- Bring to a boil.
- Let boil 6-8 minutes, or until tomatillo is soft.
- Turn off stove.
- Add cooked tomatillo, onion,garlic, and jalapeño to a blender along with 1 cup of the water used in boiling.
- Discard the rest of the water.
- Be very careful. It will be very hot.
- With a kitchen towel, blend until smooth.
- Add salt, cilantro, lime juice, avocado.
- Add olive oil or sour cream (if using)
- Blend until smooth.
- Taste for good measure.
- Serve and enjoy!