Salsa Verde de Aguacate
Serves 1
Directions
- 1Combine tomatillos, onion, half the serranos, garlic, and water in a medium pot.
- 2Cover and bring to a simmer.
- 3Cook until tomatillos are soft and split slightly, then uncover and let cool at room temperature.
- 4Strain the cooked vegetables, saving the liquid.
- 5Remove the stems from the serrano peppers.
- 6In a blender, combine the cooked tomatillos, onion, garlic, and the raw half of the serranos with cilantro and salt.
- 7Add some of the reserved cooking water and blend until smooth.
- 8Pour the blended salsa into a bowl.
- 9Stir in the diced onion.
- 10Add the chiffonade cilantro.
- 11Add the sliced or cubed avocado.
- 12Sprinkle salt over the avocado and salsa.
- 13Gently mix the ingredients in the bowl.
Ingredients
- 455 g tomatillos
- 60 g white onion
- 55 g serrano chiles
- 20 g garlic cloves
- 500 g water
- 12 g cilantro
- 5 g kosher salt
- 75 g reserved cooking water
- 120 g avocado
- 20 g white onion
- 8 g cilantro
Equipment
medium potblenderknifecutting boardbowlspoonfood scale
Tips
- Add more cooking water as needed for desired consistency when blending.
- Mix gently to keep the avocado a little chunky.
- Taste and adjust salt or lime juice if needed.