This uncooked salsa verde is best when made just before serving for the fresh clean taste of the season. It takes only a few minutes to prep and mix in a blender.
Husk and wash 5 or 6 tomatillos (depending on size), trim and cut into chunks, and put in blender. Add flesh of one ripe avocado, one jalapeño pepper (seeds and ribs removed) and two peeled cloves of garlic. Blend until smooth and salt to taste.
A good accompaniment to grilled rock shrimp, pollo asado, fish tacos or quesadillas. Again, best when eaten freshly prepared - don't worry, put some chips out and it will disappear.
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