RECIPE

Tomatillo-Avocado Salsa (Salsa Verde Cruda)

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 2 CUPS

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 2 CUPS
  • BASIC-EASY
  • FAST
  • STAFF-FAVORITE

Ingredients

  • Ingredients
    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

Directions

  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.