Tomatillo and Avocado Salsa

Name: Tomatillo and Avocado Salsa
Yield: Makes about 1 cup (240 ml)
Cuisine: Mexican
Ingredients: Zest and juice from 2 small limes (about 3 tablespoons juice); 1 serrano chile, stem removed; Salt; 1 small ripe avocado, halved, pitted, and peeled; ½ bunch cilantro, leaves and stems included (about 2 cups/80 g); ½ bunch cilantro, leaves and stems included (about 2 cups/80 g); ½ bunch cilantro, leaves and stems included (about 2 cups/80 g); 12 tomatillos, husks removed

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

This green salsa, smoothed with a bit of avocado, is a classic accent for seafood all over the peninsula, including the delicious fish and shrimp tacos at Barracuda. It’s great with chips, of course, but I love it as a sauce for fried silver fish, as a ceviche marinade, or with batter-fried jalapeños.

Ingredients

12 tomatillos, husks removed
1 small ripe avocado, halved, pitted, and peeled
½ bunch cilantro</

Americas
Mexico
Baja California
Starter
Central America
Vegan
Gluten-free
Summer

Method

In a large heavy skillet over medium-high heat, cook the tomatillos until charred on one side, about 5 minutes. Turn the tomatillos and continue cooking until they are browned on most surfaces and softening, another 10 to 12 minutes. Slip the tomatillos into a bowl and cover with a plate. Let steam for 10 minutes, then place the tomatillos in a blender with the avocado, cilantro, lime zest and