Avocado Tomatillo Salsa - Rick Bayless | Frontera

By Dustin

Ingredients

• 8 ounces (3 to 4 medium) tomatillos, husked, rinsed and roughly chopped
• 1 garlic clove, peeled and roughly chopped
• Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and roughly chopped
• 1/4 About 1/4 cup (loosely packed) roughly chopped cilantro, thick lower stems cut off
• 1 large, ripe avocado, pitted, flesh scooped from skin and roughly chopped
• Salt

Details

Servings 1
Adapted from rickbayless.com

Preparation

Step 1

Makes 1 1/4 cups

Directions

In a blender or food processor, combine the tomatillos, garlic, green chile, cilantro and ½ cup water. Process to a coarse puree. Add the avocado and pulse until nearly smooth. Pour into a salsa dish. If necessary, thin to a drizzleable consistency with a little more water (I often add 1 to 2 tablespoons more). Taste and season with salt, usually about 1 teaspoon.