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Tomatillo-Avocado Salsa (Salsa Verde Cruda)

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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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  1. 2 garlic cloves, coarsely chopped
  2. Salt
  3. 1/2 pound tomatillos, husked and coarsely chopped
  4. 1 small onion, coarsely chopped
  5. 2 serrano or 3 jalapeño chiles, coarsely chopped
  6. 6 cilantro sprigs, coarsely chopped
  7. 1 ripe Hass avocado, halved and pitted
  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.