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Creamy Salsa Verde

By Lourdes Castro

4.2

(3)

Ingredients

1/2 pound (about 5) tomatillos, husks and stems removed
1 jalapeño, stemmed
1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish
1 clove garlic
2 large green onions or scallions, tops and roots trimmed
1/4 teaspoon salt, plus more to taste
1 tablespoon water
1/2 avocado, pitted

Preparation

  1. Prepare the Creamy Salsa Verde

    Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.

Cover of the cookbook featuring the author shucking an ear of corn.
Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.
TagsSalsaCondimentMexicanLatin AmericanTomatilloVegetableCilantroHerbs & SpicesAvocadoStarterSnackDinnerGluten FreeDairy FreeNut FreeVeganVegetarianKetoQuickEasyNo-CookBlenderFood ProcessorCookbooks
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