Ingredients
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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.
love your show and food way to go
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.
Thank you! It has been corrected!
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.
There is now! Great catch! Thank you!
Unless the “alternate method ” was recently added after Carol Werner’s comment about no mention of avocados, it was there at the end of the recipe!
I have made this at least 20 times and it never fails to wow my guests. I might as well set out copies of the recipe when I serve it to save myself the trouble of telling everyone how to make it. Which is very simple I must say!
I love this recipe and the ease of making it! It turned out to be delicious. The recipe made a pint jar full. How long will this keep in the fridge?
This was delicious. Two of us ate the entire recipe with some carnitas.