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Salsa Verde

Planted July 27, 2004
Last tended to on November 22, 2024
Reading time: 1 minute

Ingredient List:

• 5 Serrano chilies
• 20 ripe tomatillos
• 1 clove garlic
• 1/2 cup chopped cilantro
• 1 avocado, cubed
• 1/3 cup finely chopped onion (yellow)
• 1/4 teaspoon salt

Directions:

Boil the chilies for 5 minutes. Add the tomatillos and boil for 3 minutes more (longer if the tomatillos are large). They should be soft.

Remove from heat, strain, and cool quickly in an ice water bath. In a blender or food processor, purée the cooled chilies and tomatillos, adding the garlic. Add the salt and cilantro and pulse 2 or 3 times, just enough to blend into the mixture. Do not allow the cilantro to be turned into liquid. Pour this mixture into a bowl and add the onion and avocado. Serve fresh.

Source: Cathie Rosales, Santa Rosa, California.

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