I’ve always liked a variety of salsas, from the traditional Mexican salsa made with ripe, red tomatoes, to salsa guajillo and salsa verde. Most salsas serve a special purpose to be an important part of a dish, but they can also be served as a dip with chips. I’ve made salsa verde many times, but I’ve found it to be slightly acidic. So, one day I added an avocado. It really seems to make it more well-rounded by balancing the acidity of the tomatillos.
2-3 cups of tomatillos
1 bunch of cilantro
2-3 Serrano or Thai chilies
Sea salt, to taste
How to make it:
Peel the paper off the tomatillos. Roast the tomatillos in a cast iron skillet until they are slightly charred, but not fully cooked. Add the roasted tomatillos to the blender, as well as the cilantro, chilies, avocado and sea salt. Blend until smooth. Use this salsa verde for enchiladas or simply serve with tortilla chips.
For more salsa recipes, visit the Cooking with Linda in Cuernavaca video.