• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Soups and starters

This recipe for avocado tomatillo salsa was prepared using the Braun MultiQuick Hand Blender and food processor attachment.


  • 2 poblano chiles (or more, depending on heat preference)
  • 1 pound (about 10 medium) tomatillos, husks removed
  • ¼ large yellow or white onion, chopped
  • 1 bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
  • Juice of 1 – 2 limes
  • ¾ teaspoon salt (more to taste)
  • 2 medium, ripe avocados, peeled and pitted

  1. Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins areblackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then peel off the skins. You can wear gloves if your skin is sensitive. 
  2. Slice the peppers in half and remove the veins and seeds. Coarsley chop the peppers.
  3. Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 – 10 minutes, until the tomatillos turn a dull green. Drain and let cool slightly.
  4. Combine the tomatillos in the MultiQuick Hand Blender food processor attachment with the poblanos and onion. Blend until smooth.
  5. Let cool to room temperature, about 20-30 minutes, then add the cilantro leaves, the juice of 1 lime, salt, and the avocado. Puree in the food processor until smooth. 
  6. Add more salt, lime juice, or poblano to taste. Serve right away or chill until needed. It will keep in the refrigerator for up to one week

Post a comment

Star Ratings