Yield: 1 Servings
Measure | Ingredient |
---|---|
15 \N | Tomatillos, husked, rinsed, and roughly chopped |
3 \N | Serrano chiles, with seeds, roughly chopped |
1 teaspoon | Sugar |
½ cup | Cilantro, fresh leaves, chopped |
1¾ teaspoon | Salt |
1 cup | Water |
2 tablespoons | Lime juice, fresh |
1 \N | Avocado, (ripe) peeled, pitted, and roughly chopped |
Pulse the tomatillos, serranos, sugar, cilantro, salt, and ½ cup water in a blender until smooth. Add the lime juice, avocado, and the remaining ½ cup water and pulse again until the salsa is smooth and even-colored, but not pureed.
Serving suggestions: This classic salsa verde (green salsa) is an excellent all-purpose salsa. Serve it cold or at room temperature. Goes well with fish and seafood.
Storage: Can be stored in the refrigerator up to 2 days, but the longer it is held, the more it loses its bright green color.
Prep time: 30 minutes Yield: about 3 cups Adapted for MasterCook by Brenda Adams <adamsfmle@...> Recipe by: Coyote's Pantry by Miller and Kiffen Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997