Cilantro-Lime Avocado Salsa (Creamy Green Salsa)

Instructions

Boil the tomatillos (and jalapeño if using):
Place the tomatillos and optional jalapeño in a saucepan and cover with water. Bring to a boil and cook for about 10 minutes, or until softened and slightly pale. Reserve 1 cup of the cooking water before draining.
Prepare the blender mix:
In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion. Add the boiled tomatillos and jalapeño.
Add reserved water and blend:
Pour in approximately 1 cup of the reserved boiling water to help achieve a smooth consistency. Blend until silky and creamy. Add more water, 1 tablespoon at a time, if needed for desired texture.
Adjust and serve:
Taste and adjust salt, lime, or seasoning to your liking. Pour into a bowl or jar and refrigerate until ready to serve.