Tomatillo Salsa Recipe
This Mexican-style Tomatillo Salsa with avocado and corn is a smoky, spicy, creamy, chunky condiment that you'll want to eat by the spoonful!
Servings: 8
Equipment
Ingredients
- 2 small ears fresh corn shucked
- 1 small poblano pepper
- 8 ounces tomatillos husked, (about 4 large tomatillos)
- 3 avocados halved, pitted, peeled, and roughly chopped
- 3 tablespoons finely chopped red onion
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
Instructions
- Prep. Preheat a gas grill to medium heat.
- Grill. Grill the ears of corn over medium heat, turning occasionally, until golden on all sides, about 6 to 8 minutes. Remove from the grill and let it cool. Then, cut the kernels from the cob and transfer them to a large bowl. Set aside.
- Grill the pepper and tomatillos. Meanwhile, place the poblano pepper and tomatillos on the grill and cook for about 10 minutes, turning occasionally, until the skins are nicely charred. Remove them from the grill and let them cool. Once cool, peel the skin from the poblano, then remove the stem, core, and seeds.
- Combine. Chop the poblano and mix it with the corn kernels. Finely chop the tomatillos and add them to the corn mixture. Stir in the chopped avocado, onions, cilantro, and salt. Coarsely mash the mixture, especially the avocados, with the back of a fork. Stir and combine all the ingredients.
- Finish and serve. Taste the tomatillo salsa for salt and adjust. Then, serve.
Notes
- To Store: Salsa can be kept in an airtight container in the fridge for 2-3 days.
- To Freeze: Place the tomatillo salsa in a small airtight container and freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 152mg | Potassium: 514mg | Fiber: 6g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg
