- 1 ripe avocado, halved, pitted, and peeled
- 2 tomatillos, husked and roughly chopped
- 1 1/4 cups diced white onion
- 1/2 serrano chili, stemmed
- 1 Tbsp water
- 1/2 tsp kosher salt
- Leaves from 2 sprigs cilantro, chopped (optional)
- In a food processor, combine avocado, tomatillos, onion, serrano chili, water, and salt. Pulse until fairly smooth, about 10 pulses, scraping down bowl as needed.
- Add cilantro (if using), and then pulse a couple of times to combine. Transfer to a bowl.
- Taste and adjust seasoning with salt if needed. The salsa will keep well for 24 hours, covered and refrigerated.
Every taco stand offers some variation on this simple salsa, which is not guacamole, but is a way to add some creaminess and moisture to a taco. It is essential on anything grilled, such as chicken or carne asada, and is often served with carnitas and al pasto tacos.