Simple Green Salsa

Simple Green Salsa

  • Difficulty: very easy
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Recommended by Brian


  • 1 lb. Tomatillos
  • 1 ripe Avocado
  • 2 Serrano peppers (deseeded and destemmed)
  • Juice of 1 lime.
  • 5 cloves of garlic, peeled and crushed
  • 1/4 cup (+/-) loosely packed fresh Cilantro
  • 1/2 tsp. salt


  1. Prepare your Tomatillos.
  2. Dehusk the sticky Tomatillos and weight out 1 lb. Gently place the Tomatillos into pre-boiled water so that they barely float. Set a kitchen timer for 5 minutes and let them turn a soft brown color.
  3. Prepare the other ingredients.
  4. (Roughly) deseed and destem 2 Seranno peppers. Some seeds and placenta are ok as they will just contribute more heat if you are OK with that.

    Juice 1 medium to large size lime and toss the peppers, avocado, peeled garlic, cilantro, and salt, food processor or blender.

  5. Create Salsa!.
  6. After 5 minutes, carefully transfer the boiled Tomatillos to the blender with the other ingredients and puree for about 20 seconds or until well mixed.
  7. Serving Salsa.
  8. Pour the ingredients into a air tight container and refrigerate for at least 24 hours prior to serving. This will allow the flavors to infuse and blend together.
  9. Eat the Salsa.
  10. There is no vinegar or other preservatives in this recipe like there is typically found in hot sauce. Because of this, I would recommend not waiting more than a few days to finish eating this recipe. It’s pretty good, so that shouldn’t be a problem, but I certainly wouldn’t want anyone taking a chance on getting sick.