Cilantro Salsa Verde

comments (0) August 4th, 2008

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Click To Enlarge Photo: Cary Hazelgrove

Ingredients:
16 medium tomatillos, husked and washed
2 serrano chiles, seeds removed, chopped fine
1 small white onion, chopped
2 cloves garlic, minced
1-1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. ground allspice
1/2 cup chopped cilantro
2 tbsp. fresh lime juice
1 avocado, peeled, pitted, and cut into bite-size chunks

Makes 6 cups

Simmer 14 of the tomatillos in only enough salted water to cover for about 6 min. or until just tender; drain. Place them in a blender along with the serranos, onion, garlic, salt, sugar, and allspice. Blend briefly so the mixture retains some texture. Pour the blended ingredients into a bowl and add the cilantro and lime juice. Just prior to serving, roughly chop the 2 remaining tomatillos and add them along with the avocado. Add more salt and lime, if necessary. Garnish with cilantro sprigs or cilantro blossoms.

Recipe by Lucinda Hutson
April 1997
from issue #8


posted in: herbs, cilantro, salsa, sauce, appetizer

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