I love making salsa verde de aguacate because it's incredibly fresh and versatile. What makes this recipe stand out is the combination of tomatillos with creamy avocado, which balances the tartness and adds richness without heaviness. I usually start by washing the tomatillos and removing their husks, then roughly chopping them along with the serrano chili — adjusting the amount depending on your heat preference. Adding fresh cilantro and cambray onions (also called green onions) brings a lovely herbal and slightly sweet note that brightens the salsa. The trick is to use only the tender parts of the cilantro stems to avoid bitterness. For the avocado, choose one that’s ripe but still firm so the salsa has the right texture and doesn’t become too runny. I blend everything with a little water to achieve a smooth consistency and season it with salt to taste. Sometimes, I add a splash of lime juice for extra zing. This salsa is fantastic as a dip for tortilla chips, topping for tacos, or alongside grilled meats and fish. Plus, it’s quick—just throw it all into the blender and you’re done! If you want to customize your salsa verde, you can roast the tomatillos and chili to deepen the flavors or add garlic for more complexity. This recipe is a great introduction to making authentic Mexican salsas at home and is perfect for when you want something fresh, healthy, and bursting with flavor.