This pureed guacamole-like dip is best when served with chicharrónes or tortilla chips, or even slathered on tacos and BLTs.
Scrape the tomatillo mixture into a food processor. Add the avocados, cilantro, lime juice, and cumin (if using), and process until smooth. Season with salt and pepper to taste, pulse a few more times, and transfer to a bowl. The salsa verde can be made up to 8 hours in advance and stored, tightly covered in the refrigerator, for up to 2 days. Bring to room temperature before serving.
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