CREAMY AVOCADO SALSA | PERFECT FOR CHIPS, BURRITOS, QUESADILLAS, TACOS....

Peel the tomatillos by pulling away the papery husk and rinsing them.

Quarter the tomatillos and put them into the blender.

Check the avocado for ripeness by pulling out the little stem; if it's green underneath, it's ripe.

Cut the avocado by running a knife around it, twisting it open, and removing the pit by hitting the knife against it and twisting.

Place the avocado into the blender.

Add the jalapeno, using only the outside green bits and leaving the ribs and seeds for less heat.

Add about 1/4 cup of cilantro, pressing it down into the blender.

Add one large chopped garlic clove.

Pour in 1 cup of water to help blend the ingredients together.

Add 1/2 teaspoon of kosher salt and about 1/4 of a large white onion into the blender.

Finally, add white vinegar instead of lime juice to prevent the avocado from browning and to add brightness.

Equipment Needed

Spice Level: