This green salsa is delicious. Simply put, it is versatile and can be used with almost any taco, but personally I like to dip chips in it and eat it straight. One thing I really enjoy about this salsa is the color. The green is so vibrant and in your face, that if you serve it to non-foodie friends, they may stare at you (which is fun).
Find good quality tomatillos if you can. Some nice juicy small ones should work great. If you’ve never used a tomatillo, they are kind of fun because they look light lanterns and are sticky before you wash them. That being said, remove the lantern, wash those bad boys, and quarter them before throwing into the food processor.
This salsa keeps for about 5 to 7 days, or until the beautiful green is gone. This is kind of like a blooming flower, enjoy it while you can, because it will lose all it’s petals!
Tomatillo-Avocado Salsa
Equipment
- Food Processor
Ingredients
- 3 serrano chiles (remove stems)
- 4 cloves garlic
- ½ lbs tomatillos (washed and quartered)
- 1 avocado
- ¾ bunch of cilantro
- 2 pinches Kosher salt
- 2 limes
Instructions
- In a food processor add the garlic and chiles, and blend of 30 seconds3 serrano chiles, 4 cloves garlic
- Add in tomatillos and blend for another 30 seconds.½ lbs tomatillos
- Add the avocado, cilantro and two pinches of kosher salt and blend for another 30 seconds.1 avocado, ¾ bunch of cilantro, 2 pinches Kosher salt
- Add in the juice of one lime and pulse to stir. Taste and if needed add more lime or salt.2 limes
- Enjoy!
I love tomatillos in guacamole, so I know this recipe is a 5 star! The only thing I will change is to substitute parsley for cilantro. I have the enzyme that makes it taste like a bar of soap in my mouth.