Instructions

1. Prepare the Tomatillos and Jalapeño
   • Place the tomatillos and jalapeño (if using) in a pot and cover with boiling water. Let them sit for 5–7 minutes to soften.
   • Drain and let them cool slightly.
2. Blend the Base
   • In a blender or food processor, combine the softened tomatillos, jalapeño (remove seeds for less heat), garlic, onion, cilantro, lime juice, chicken bouillon powder, and salt. Blend until smooth.
3. Add the Avocados and Crema
   • Peel and pit the avocados, then add them to the blender along with the Mexican crema. Blend again until creamy and well combined.
4. Adjust Seasoning
   • Taste the salsa and adjust the salt, lime juice, or spice level to your preference.
5. Serve
   • Transfer the salsa to a serving bowl and enjoy immediately with tortilla chips, tacos, or as a topping for grilled meats.

Tips

• For a chunkier texture, mash the avocados by hand and stir them into the blended tomatillo mixture.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface of the salsa to prevent browning.
• If Mexican crema is unavailable, substitute with sour cream or plain Greek yogurt.

This creamy, tangy, and slightly spicy avocado salsa is a crowd-pleaser and perfect for any occasion!