🥑 Creamy Avocado Tomatillo “Crack” Salsa

This salsa is addictive. The acidity of the tomatillos prevents the avocado from browning, meaning this salsa stays vibrant green in the fridge for much longer than standard guacamole.

Category	Details
Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes
Yield	Approx. 2 cups

---

🍴 Ingredients

• 4-5 Medium tomatillos, husks removed and rinsed
• 1 Large ripe avocado, pitted and peeled
• 2-3 Fresh Serrano peppers (use Jalapeños for a milder heat)
• 2 cloves Garlic, peeled
• 1/2 cup Fresh cilantro, loosely packed
• 1 tablespoon Fresh lime juice
• 1/4 cup Neutral oil (grapeseed or vegetable—this creates the “creaminess”)
• 1/2 teaspoon Salt (or to taste)

---

👩‍🍳 Instructions

1. The Char

• Place the tomatillos and Serrano peppers in a dry skillet over medium-high heat.
• Turn them occasionally until the skins are blackened and blistered and the tomatillos have softened and turned from bright green to an olive hue (about 8–10 minutes).

2. The Steam

• Place the hot peppers in a small bowl and cover with plastic wrap for 5 minutes. This makes them easier to peel (though you can leave the charred skins on for extra smokiness). Remove the stems.

3. The Blend

• In a blender or food processor, combine the roasted tomatillos, peppers, garlic, cilantro, avocado, lime juice, and salt.
• Pulse until roughly chopped.

4. The Emulsion (The Secret Step)

• Turn the blender on low. While it’s running, slowly drizzle in the oil in a thin, steady stream.
• The salsa will transform from a chunky green sauce into a thick, pale, creamy masterpiece.