Tomatillo-Avocado Salsa (Salsa Verde Cruda)

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.

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  • Servings: MAKES 2 CUPS
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Game Day, Latin American, Mexican, Appetizers/starters, Dips & Spreads, Side Dishes, Basic/Easy, Fast, No-Cook, Staff Favorites

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Ingredients

  • 2 garlic cloves, coarsely chopped
  • Salt
  • 1/2 pound tomatillos, husked and coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 serrano or 3 jalapeƱo chiles, coarsely chopped
  • 6 cilantro sprigs, coarsely chopped
  • 1 ripe Hass avocado, halved and pitted

How to make this recipe

  1. 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.
Contributed By Published April 2000

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