Australian Avocado Verde
Jesse Orleans – Happyfield
Video & Photography by Anthony MacFarlane
Chef Notes
- Australian avocados add a creaminess that transforms the salsa from sharp and tangy into silky and rounded. Their natural oils emulsify, giving the verde a glossy sheen and velvety mouthfeel.
- The fresh green hue from the avocado amplifies the coriander and lime, making the salsa lively and bright.
Ingredients
- 2 ripe Australian avocados
- 2–3 Poblano peppers, charred until blistered
- ½ can (200–250g) tinned tomatillos, drained
- ½ cup fresh coriander leaves and stems
- Juice of 1 lime
- ½ tsp Tajín (plus more to taste)
- ¼ cup Avocado oil
- ¼ cup warm water (adjust for consistency)
- Salt to taste
Preparation
- In a dry pan or over a flame, char the serrano peppers until blistered and slightly soft. Let them cool briefly.
- In a blender, combine the charred Poblano peppers, drained tomatillos, coriander, lime juice, Tajín, and salt. Blend until very smooth.
- Add the avocados, then slowly drizzle in the oil while blending. This emulsifies the salsa, giving it a glossy, silky texture.
- Add warm water a little at a time until the salsa is smooth and pourable, but not runny. Taste and adjust with more lime, salt, or Tajín.
- Serve slightly chilled or at room temp over tacos, grilled fish, chicken, or roasted veggies. Keep up to 3 days in the fridge (press plastic wrap directly on the surface to prevent browning).
