Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don’t have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.
- Serves: 2 persons
- 8ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
- ¼cup coarsely chopped white onion
- ¼cup chopped fresh epazote or cilantro
- 2jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
- 1tablespoon fresh lime juice, plus more to taste
- 1teaspoon kosher salt (Diamond Crystal), plus more to taste
- 1ripe medium Hass avocado, coarsely chopped
Step 1Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
Step 2Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.