Salsa Asada de Aguacate (Avocado Salsa)

This creamy and spicy salsa blurs the line between guacamole and salsa verde. Tart tomatillos, lightly charred on the grill, are mellowed by buttery mashed avocados. Lopez prefers using marble-sized milpero tomatillos, prized for their sweet flavor and mild acidity, but larger tomatillos also work well for this salsa. After peeling off the papery husks, rinse the fruit under cold water to remove the sticky film from the skin. Grilling the tomatillos brings out their natural sweetness and concentrates flavor while adding a smoky flair. If using small tomatillos, a grill basket works well to keep them contained and prevent them from slipping through the grill grates. Cilantro stems are often discarded, but they’re actually more flavorful than the leaves. Blend the stems into the salsa to add a bright, citrusy flavor that pairs well with the charred tomatillos and buttery avocado. Serve this versatile salsa dolloped on tacos, to scoop with chips, or as a spread on sandwiches. The acidic tomatillos help to prevent the salsa from oxidizing as quickly as regular guacamole, but pressing plastic wrap directly onto the surface will help extend the shelf life in the fridge for up to three hours.