Yields Makes 2 2/3 cups (serving size: 1/3 cup) Total Time 30 mins
AuthorBarbara Mozqueda, San Francisco

At Vidal and Barbara Mozqueda's backyard parties in San Francisco, Barbara is in charge of making the salsas. This one, medium-hot and with a nice char on the tomatillos and chiles, is always a hit with Vidal's Carne Asada with Nopales and Spring Onions.

This recipe goes with: Carne Asada with Nopales and Green Onions

How to Make It

Step 1
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.

Step 2
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.

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

Step 1
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.

Step 2
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.

Salsa Verde