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The Milk Street Cookbook - Sillo

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Milk Street Recipe
Milk Street Bowtie Tomatillo-Avocado Salsa

Tomatillo-Avocado Salsa

15 minutes

Tomatillo-Avocado Salsa

1½ cups

This smooth, herbal salsa is a nice alternative to tomato-based versions. The tartness of the tomatillos balances the creamy richness of the avocado. We greatly preferred serrano chilies over jalapeños here, as they provided more fruitiness and flavor. Serve with tortilla chips, tacos, quesadillas, enchiladas and fried or scrambled eggs.

Don't forget to seed the serrano chilies. This salsa is meant to be creamy and cooling, not sharp and spicy. Also, be sure to roughly chop the chilies before adding them to the processor so they break down easily.

3 medium tomatillos (about 6 ounces), husked, cored and halved
1/4 cup lightly packed fresh cilantro
3 scallions, roughly chopped
2 serrano chilies, stemmed, seeded and roughly chopped
1 medium garlic clove, smashed and peeled
1 tablespoon grapeseed or other neutral oil
Kosher salt
1 ripe avocado, halved, pitted, peeled and roughly chopped
2 teaspoons lime juice
Ingredients
  • 3

    medium tomatillos (about 6 ounces), husked, cored and halved

  • ¼

    cup lightly packed fresh cilantro

  • 3

    scallions, roughly chopped

  • 2

    serrano chilies, stemmed, seeded and roughly chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt

  • 1

    ripe avocado, halved, pitted, peeled and roughly chopped

  • 2

    teaspoons lime juice

Directions
Comments
  • Luba B.

    Easy to make. Super tasty! Family’s favourite! Thank you so much for making my life better!

    0 votes
    0 comments
MAY 2020
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