Green Salsa

Growing up in the Houston area, green salsa was a staple at every Mexican restaurant. There are many different versions, but this one reminds me of my home state the most. It is bright, tangy, creamy and bursting with flavor! It is a must-have accompaniment to my Enchiladas Verdes!

Avocado Green Salsa
½ lb fresh tomatillos (4-5)
½ cup large yellow onion
4 cloves garlic
2 ripe avocados pitted and skin removed
1 jalapeno, stem and seeds removed
½ bunch cilantro
Juice of ½ a lime
1 teaspoon salt ¼ cup water
Remove husks from tomatillos and wash to remove stickiness. Cut in quarters and place in food processor or blender. Add the rest of the ingredients and blend until smooth. Add more water if needed to create desired consistency. Taste and add more salt if needed.
*No need to remove stems from cilantro.

About our recipe contributor
Charlotte Hancey was born and raised in East Texas but now calls North Ogden home. She loves to make dishes from her childhood and create new ones with a Texas twist! When she’s not cooking for her husband and three kids, she loves to do cooking segments for ABC4’s Good Things Utah.
Find her on Instagram @charlotte.shares AND


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