Recipes

Avocado salsa verde

Bright, tangy and creamy, this no-cook avocado salsa verde (also known as salsa de aguacate) is a simple twist on the classic Mexican-inspired sauce. Traditional versions often use tomatillos, but they’re not always easy to find in the UK. This version relies on ripe avocados, coriander, lime and jalapeño to create a salsa that’s perfect with grilled meats, roasted vegetables, tacos or as a dip.

Makes

Approximately 500g

Ingredients

3 ripe avocados
100g fresh coriander, including the stalks (or 2 supermarket bunches)
½ jalapeño, deseeded
30g white onion (approximately ⅙ of a medium onion)
Juice of 1 lime
1 tbsp extra virgin olive oil
1 tsp sea salt, plus extra to taste

Method

Cut the avocados in half, remove the stones and scoop the flesh into a blender.
Add the coriander, including the stalks. The stalks contain plenty of flavour and help give the salsa its distinctive fresh taste.
Add the deseeded jalapeño, white onion, lime juice, olive oil and salt.
Blend on high speed until combined. Aim for a smooth consistency with a little texture rather than a completely puréed sauce.
Taste and adjust the seasoning if required, adding a little more salt or lime juice to suit your preference.
Serve immediately or transfer to a container and chill until needed.

Chef’s tip

For the brightest colour and freshest flavour, serve this salsa as soon as possible after making it. Like many green sauces, it will begin to oxidise and darken over time, especially ones high in acidity. If storing, keep it well covered and refrigerated.