This “salsa de aguacate” is inspired by the salsa that I get on my tacos at my most favorite taco spot in Tijuana, called Las Tres Salsas. It’s not exactly like theirs but its very similar. I believe they omit the cilantro. I, however, love the sharpness from cilantro in pretty much all my salsas and refuse to leave it out.
With the keto way of eating I incorporate a lot of avocado. To me, it’s the perfect low carb, high fat food. It contains tons of fiber lowering the net carb count and it also has more potassium (a vital electrolyte) than a banana! If you’re new to the keto diet make sure to get your electrolytes in as going low carb flushes out your system. It’s muy importante!
Growing up I was always thought tomatillos and green tomatoes were one in the same, but tomatillos are not actually tomatoes. Tomatillos are a fruit from a different plant and they are covered in papery husks. My mother cooks with them all the time. I love the tartness they bring to food. Yum! Makes my mouth water just thinking about it. Another reason I love tomatillos is they have 2g carbs compared to red tomatoes, which have 4.8g (total, not net).
Overall, this salsa is the perfect topping for any Mexican inspired keto/low carb meal, to add some fat and electrolytes without too many net carbs. Enjoy it over everything: eggs, lettuce wrapped tacos, or my chicken tinga empanadas!
- 3 tomatillos chopped (remove husks)
- 1 medium avocado, diced
- 1/4 cup chopped cilantro
- 2-3 serrano chiles, chopped
- 1/4 cup chopped onion
- 1/3 cup water
- 1/8 tspn ground cumin
- salt to taste
- Place raw tomatillos in blender with onion, peppers, cumin and water. Pulse a couple of times to a course texture.
- Add the avocado and cilantro and blend till smooth and creamy.
- Add salt to taste.
Note: The acidity from the tomatillo will prevent the avocado in the salsa from turning brown.