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Avocado-Tomatillo Salsa

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• 10 tomatillos, husks removed *
  
• 2 serrano chiles, seeded and minced
  
• 2 tablespoons minced fresh cilantro
  
• 2 tablespoons minced yellow onion
  
• 1 clove garlic, minced
  
• Salt
  
• 2 ripe Hass avocados, halved, pitted, and peeled
  
• Juice of 2 limes
  






Instructions



1. Bring a saucepan three-fourths full of water to a boil.
   Add the tomatillos and parboil until softened, about 5 minutes. Drain the tomatillos and let cool.
   
   
2. Mince the tomatillos and place in a bowl. Add the chiles, cilantro, onion, garlic, and ½ teaspoon salt and stir to combine. Add the avocado flesh and, using a fork, mash into the tomatillo mixture, maintaining a slightly chunky consistency. Stir in the lime juice. Let stand for a few minutes to blend the flavors.
   
   
3. Transfer the salsa to a serving bowl and serve right away.
   
   Makes about 3½ cups
   
   






Final Comments


* Tomatillos must be husked before use. Hold each tomatillo under warm running water and use your fingers to peel away the brown papery husk and rub away the sticky, resinous substance coating the skin.