Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)

By polloazul

Ingredients

• 8 oz. tomatillos, husks removed, rinsed (available at melissas.com)
• 1/3 cup plus 2 tbsp. roughly chopped cilantro
• 1/4 cup minced white onion
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 1 clove garlic, minced
• Kosher salt, to taste
• 4 oz. queso fresco, cut into twelve 1/4" slices (available at mexgrocer.com)
• 1 avocado, halved, pitted, peeled and cut into 12 slices

Preparation

Step 1

1. Bring tomatillos and 4 cups water to a boil in a 4-qt. saucepan; cook until tomatillos are just soft, about 5 minutes. Drain and set aside to cool.

2. Place tomatillos, ⅓ cup cilantro, 2 tbsp. onion, chiles, garlic, and salt in a blender or food processor, and pulse until slightly chunky, about 20 pulses. Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa; sprinkle with remaining cilantro and onion. Serve with tortillas.