Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde)
- Ready In:
- 2 garlic cloves, coarsely chopped
- 1 1⁄2 teaspoons coarse salt
- 1 small white onion, coarsely chopped
- 2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers)
- 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound)
- 1 ripe Hass avocado
- 12 -15 sprigs cilantro, finely chopped
- In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
- In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
- Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
- Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
- Makes about 2 cups.
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I made this on a Sunday afternoon and took left overs to work. The three guys I work with DEVOURED it! Kept commenting that it was REALLY good in that "this is green and slightly chunky (aka nasty looking) but surprisingly delicious" kind of voice. I ate it with two flavors of Tostitos and was awesome on the burrito I made it for. Quick, easy, and light! Loved it!