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Salsa Verde





Yields
Makes 2 2/3 cups (serving size: 1/3 cup)




Total Time
30 mins

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

su- Salsa Verde




 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
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 30Calories from Fat 53
% Daily Value *
Total Fat 1.8g3%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 362mg16%
Total Carbohydrate 3.7g2%

Dietary Fiber 1.5g6%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.