Avocado-Tomatillo Salsa

I’m not sure if it’s just because avocados are expensive, but some version of this salsa is typically the preparation that fills the guacamole role in many taquerías in Mexico. It’s smoother and saucier than what any of us would think of as the ubiquitous chip dip, and it’s zestier. In the tradition of Mexican salsas, its easy spoonability and bright flavor make it a perfect condiment. This salsa reflects my current favorite balance of ingredients. On both Seasons 7 and 9 of Mexico: One Plate at a time, I made slightly different versions. I know cooks who make the raw tomatillo part of this salsa and never add the avocado. Its flavor is incredibly compelling, but the dazzle ages quickly and, even at its best, liquid quickly leaks out from the slushy-looking mixture. The avocado helps solve the textural problem, but this salsa is still best eaten within a few hours of making it. I’m always on the fence about allium relatives in this salsa. Onion and/or garlic, whizzed in a blender or food processor like lots of cooks do, have a tendency to take over. One solution is to hand-chop the onion, rinse it to eliminate the stronger flavors, and add it to the finished salsa. Or roast or blanch the garlic to mellow it, then blend it along with everything. Another approach is to make roasted tomatillo salsa and blend in avocado. It’s delicious, but not nearly as bright tasting.