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Milk Street Recipe
Tomatillo-Avocado Salsa
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.
1½
cups
15 minutes
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
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01In a food processor, combine the tomatillos, cilantro, scallions, chilies, garlic, oil and ½ teaspoons salt. Process until finely chopped, about 1 minute. Add the avocado and lime juice, then process until smooth and creamy, about 1 minute, scraping the bowl as needed. Taste and season with salt.See It
Easy to make. Super tasty! Family’s favourite! Thank you so much for making my life better!