Salsa Verde con Aguacate
Description
By Iliana de la VegaIngredients
At a glance
Main Ingredient
Onion
Chiles
Course/Dish
Salsa
Makes
1 ½ cups
2 serrano or jalapeño chiles, roughly chopped
10 tomatillos, husks removed and rinsed, roughly chopped
1 medium garlic clove peeled, roughly chopped
1 white onion slice
½ c. fresh cilantro (remove only the though stems)
1 large avocado, scooped from the skin, salt to taste
10 tomatillos, husks removed and rinsed, roughly chopped
1 medium garlic clove peeled, roughly chopped
1 white onion slice
½ c. fresh cilantro (remove only the though stems)
1 large avocado, scooped from the skin, salt to taste
Methods/steps
Place chiles, tomatillos, garlic and onion in the blender. Pulse to a chunky consistency, then add the cilantro and avocado. Pulse a few more times. Transfer to a bowl and serve immediately, or cover with plastic wrap (press wrap into the salsa to prevent oxidation) and refrigerate. This salsa is better the day it’s made.
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