Salsa Verde Cruda (Tomatillo-Avocado Salsa)
This sauce is served with appetizers, as well as with
grilled meats, chicken and fish. It’s almost like a lighter, spicier guacamole.
(The avocado is actually optional in this Salsa Verde)
Makes 2 cups
2 garlic cloves, coarsely chopped
1 teaspoon salt
½ pound tomatillos, husked & coarsely chopped
2 serrano or 3 jalapeno chiles, chopped (more or less to taste), or poblano, or a mix
6-8 cilantro sprigs, coarsely chopped
1 ripe Hass avocado, halved and pitted
1 small onion, finely minced
Combine the garlic and salt on a cutting board and smash into a paste with a large knife.
Place the tomatillos, chile peppers, cilantro and smashed garlic into a food processor. Pulse until a slightly chunky puree forms. Add the avocado and pulse until smooth. Fold in the minced onion. Taste for seasoning, and add more salt if desired.