In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela Martinez eats it like a lighter, spicier guacamole. The chunky-textured original version is made with a Mexican stone mortar and pestle, but you can also use a food processor or blender. Adjust the texture to your liking.
Plus: More Appetizer Recipes and Tips
2 garlic cloves, coarsely chopped
1/2 pound tomatillos, husked and coarsely chopped
1 small onion, coarsely chopped
2 serrano or 3 jalapeño chiles, coarsely chopped
6 cilantro sprigs, coarsely chopped
1 ripe Hass avocado, halved and pitted
How to Make It
In a mortar or a food processor, pound or pulse the garlic with 1 teaspoon of salt until a paste forms. Add the tomatillos, onion, chiles and cilantro and pound or pulse until a slightly chunky puree forms. Add the avocado and pound or pulse until smooth. Season the salsa with salt and serve right away.
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