Tomatillo-serrano salsa

1 Servings

Ingredients

Quantity Ingredient
15 Tomatillos, husked, rinsed, and roughly chopped
3 Serrano chiles, with seeds, roughly chopped
1 teaspoon Sugar
½ cup Cilantro, fresh leaves, chopped
1¾ teaspoon Salt
1 cup Water
2 tablespoons Lime juice, fresh
1 Avocado, (ripe) peeled, pitted, and roughly chopped

Directions

Pulse the tomatillos, serranos, sugar, cilantro, salt, and ½ cup water in a blender until smooth. Add the lime juice, avocado, and the remaining ½ cup water and pulse again until the salsa is smooth and even-colored, but not pureed.

Serving suggestions: This classic salsa verde (green salsa) is an excellent all-purpose salsa. Serve it cold or at room temperature. Goes well with fish and seafood.

Storage: Can be stored in the refrigerator up to 2 days, but the longer it is held, the more it loses its bright green color.

Prep time: 30 minutes Yield: about 3 cups Adapted for MasterCook by Brenda Adams <adamsfmle@...> Recipe by: Coyote's Pantry by Miller and Kiffen Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997

Related recipes