Mexican Green Sauce With Tomatillos And Avocado Salsa Verde Recipes

SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)

Steps:

• Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
• Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
• Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
• To serve: Sprinkle the top with the extra cilantro.

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Steps:

• In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
• In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
• Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
• Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
• Makes about 2 cups.