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Prep time
10 minutes
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makes
3 cups
Author Notes
Avocado cream with serranos and jalapeños —Rick Martinez
Test Kitchen Notes
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
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Ingredients
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2
medium avocados (359 grams), peeled and seeded
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4
medium tomatillos (294 grams), husked, rinsed, and quartered
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2
medium scallions (48 grams), coarsely chopped
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1 to 2
chiles serranos (12 grams each), stemmed and coarsely chopped
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1 to 2
chiles jalapeños (33 grams each), stemmed and coarsely chopped
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1
garlic clove, peeled
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1 3/4 teaspoons
(12 grams) Morton kosher salt, plus more to taste
Directions
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In a blender on medium-low speed, puree the avocados, tomatillos, scallions, chiles serranos, jalapeños, garlic, salt, and 1 cup water until smooth. Do not be tempted to blend above medium speed or your salsa will get airy and will have the texture of a smoothie. Taste and season with more salt if desired.
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Do ahead: The salsa can be made 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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