Category:
Condiments + Spice Blends, Appetizers

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

By Iliana de la Vega

1 batch makes about 1 1/2 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
1/2 cups fresh cilantro (remove only the though stems)
1 large avocado, scooped from the skin, salt to taste

Salsa Verde con Aguacate Directions

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.