SALSA VERDE CON AGUACATE - Summer’s Hottest Green Sauce

SALSA VERDE CON AGUACATE - She’s Chunky, She’s Bright, She’s Got Hands

Introduction

There are a million ways to make salsa verde: roasted, raw, blended, smashed, spicy, sweet. This one? She’s bright, punchy, and dressed up with creamy avocado chunks and a little extra onion and cilantro at the end for texture. Basically, your go-to salsa just got a glow-up.

I love the move of simmering only half the serranos and keeping the other half raw. You still get the body and depth from cooking them, but the raw ones preserve that bright green color and grassy bite. This one traveled with me on a recent camping trip and went head-to-head with pollo al carbón. Game over. The tangy heat and creamy avo with that smoky chicken? Unreal.

But don’t let me box you in! This salsa slaps on tacos, grilled veggies, shrimp, or as a chunky dip situation with chips. Big summer energy.

Why This Salsa Works

🥑 Chunks of avocado add richness without overpowering
🌿 A mix of cooked + raw serrano keeps it vibrant but balanced
🔥 Simmering the tomatillos mellows the acidity while boosting body
🍗 Insanely versatile: from grilled meats to snack time

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Ingredients (Yields: 1 Pint)

Cooked Base:

• 455g tomatillos (about 1 lb), whole

• 60g white onion (about ½ medium onion), cut into large chunks

• 55g serrano chiles (about 4–5), whole

• 20g garlic cloves (about 4), whole

• 500g water (2 cups)

To Blend:

• 12g cilantro (about ½ packed cup), leaves and stems

• 5g Diamond Crystal kosher salt (about 1 tsp)

• ~75g reserved cooking water (start with ¼ cup and add more as needed for consistency)

To Finish:

• 120g avocado (1 medium), sliced or cubed

• 20g white onion, small dice

• 8g cilantro, chiffonade

Instructions

1️⃣ Simmer the Base

In a medium pot, combine tomatillos, onion, half the serranos (about 27g), garlic, and water. Cover and bring to a simmer. Cook until tomatillos are soft and split slightly, then uncover and let cool at room temp.

2️⃣ Blend It Up

Strain the veggies, saving the liquid. In a blender, combine the cooked tomatillos, onion, garlic, and the raw half of the serranos with cilantro and salt. Add some of the reserved cooking water (start with 75g) and blend until smooth.

3️⃣ Add the Good Stuff

Transfer salsa to a bowl and stir in the avocado, diced onion, and chiffonade cilantro. Mix gently to keep the avo a little chunky. Taste and adjust salt or lime juice if needed.

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Tools I Used

• Saucepan or small pot

• High-speed blender

• Mixing bowl & spoon

Tips & Tricks

🌶 Want it hotter? Keep more serranos raw. Want it milder? Use fewer chiles or sub with jalapeño.
⛺ This salsa holds up great in a cooler, perfect for grilling weekends or camping trip but cut up the avo to serve.
🌽 Serve with grilled corn, tacos, carne asada, or even eggs in the morning.

Make It & Show Me

If you try this one, tag me @goatboyintl so I can see how you’re using it. Or drop a comment and let me know what you paired it with — I’m always looking for new combos.