Salsa Verde con Aguacate (Green Sauce with Avocado)
The original recipe calls for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a coarse-textured sauce. Do it this way or follow an unorthodox approach that Zarela Martinez has grown fond of, pureeing everything together until very smooth in a food processor or blender.Plus: More Appetizer Recipes and Tips
May 2012