Salsa Verde

Name: Salsa Verde
Ingredients: 1 pound tomatillos (4 to 7 large), husks removed, rinsed; 2 serrano chiles; 2 garlic cloves, peeled; 1/8 onion; 2 to 2 1/2 tsp. kosher salt; 1/2 avocado, peeled and pitted; 2 tablespoons packed cilantro leaves

7 ingredients

3 steps

Ingredients

1 pound tomatillos (4 to 7 large), husks removed, rinsed
2 serrano chiles
2 garlic cloves, peeled
1/8 onion
2 to 2 1/2 tsp. kosher salt
1/2 avocado, peeled and pitted
2 tablespoons packed cilantro leaves

Directions

1

Heat a heavy frying pan over medium-high heat. Cook tomatillos and serranos, turning, until blistered and charred all over, 15 to 25 minutes; transfer to a plate as done.
2

Let chiles cool, then discard stems and peel off a little of the blackened skins. Put tomatillos, chiles, garlic, onion, 2 tsp. salt, and 6 tbsp. water in a blender. Whirl until fairly smooth, adding 2 tbsp. more water if salsa looks too thick. Add avocado and cilantro and whirl just to blend. Season with more salt to taste.
3

Make ahead: Up to 1 day, chilled.