🥑 Velvet Emerald Salsa (Boiled Aromatics + Fresh Avocado)
Ingredients
Boiled aromatics:
5–6 tomatillos, husked & rinsed
2 cloves garlic (peeled)
1 small white onion (chunked)
1–2 jalapeños or serranos (adjust heat to taste)
Fresh & creamy:
1 ripe avocado
Handful fresh cilantro
Juice of ½–1 lime
Salt, to taste
Splash of the cooking water (for blending)
Optional glow-ups:
1 tbsp olive oil (extra velvet)
1–2 tbsp sour cream or Mexican crema (ultra creamy)
Tiny pinch of cumin
How to Make It
Boil the aromatics
Toss tomatillos, garlic, onion, and chilies into a pot. Cover with water.
Simmer 8–10 minutes until tomatillos soften and turn olive-green.
Blend it smooth
Add the boiled veggies to a blender with a splash of the cooking water.
Blend until silky.
Add the velvet
Add avocado, cilantro, lime juice, and salt.
Blend again until creamy and bright green.
Taste + tweak
Adjust salt, lime, and heat.
Thin with more cooking water if needed.
Chill (optional but elite)
Let it rest 20–30 minutes in the fridge to deepen flavor.
Flavor Vibe
Velvety – creamy avocado + soft tomatillos
Emerald – fresh, herby, vibrant green
Balanced – tangy, smooth, gentle heat
What It Slaps With
Tacos (chicken, shrimp, roasted veggies)
Eggs & breakfast burritos
Grilled corn
Tortilla chips (dangerous levels of snackability)
Want Variations?
Smoky Emerald: char the jalapeños before boiling
Spicy Velvet: add a raw serrrano at the end
Garlic Lover Mode: roast the garlic instead of boiling
No-cilantro version: swap in parsley + a little lime zest
If you want, I can also help you dial this into a restaurant-style salsa, taquerÃa heat level, or extra thick dip version 👀
