Salsas & Sauces/

Crunchy Tomatillo-Avocado Salsa

Salsa Verde Crujiente con Aguacate
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Votes: 18
Rating: 2.28
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 21/2 cups
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Ingredients

  • 8ounces (about 4 medium)tomatillos, husked and rinsed
  • 1/2cup (loosely packed) coarsely chopped cilantro
  • Fresh Hot Green Chiles to Taste (roughly 2 small serranos or 1 small jalapeno), stemmed and roughly chopped
  • 1ripeavocado, pitted, flesh scooped from the skin
  • 1small white onion, cut into 1/4 inch pieces
  • Salt

Instructions

Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon.

Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

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Comments

  1. Really good recipe. I added some garlic and 1/2 Tblsp. of lemon juice.
    You forgot to list the avacado in your list of ingredients.

  2. Despite the word avocado in the recipe title and the mention of avocado in the Instructions, there is no listing for avocado in the Ingredients.

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