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Mexican Avocado-Tomatillo Salsa

SERVINGS
Yield: about 2 3/4 cups Servings
RATE THIS RECIPE
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SERVINGS
Yield: about 2 3/4 cups Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 large tomatillos, (about 8 ounces) husked, roughly chopped
  • 1/2 cup lightly packed cilantro leaves
  • 1/4 cup roughly chopped onion
  • 1 cup to 2 jalapeño or serrano chilies, seeded
  • 2 clove garlic cloves, roughly chopped
  • 1/2 teaspoon salt
  • 2 teaspoon large fully ripened avocados, peeled, pitted and cut in cubes
  • Preparation

    Baking Directions:

    In a food processor container, combine the tomatillos, cilantro, onion, chilies and garlic.

    Pulse until combined but still slightly chunky.

    Add one of the avocados; process just until incorporated.

    Remove from processor; fold in remaining avocado cubes, keeping mixture chunky.

    Serving Directions:

    Serve with fresh cut-up vegetables such as jicama or carrots, on salad greens, or with tortilla chips.