Avocado, Tomatillo and Serrano Chile Salsa

Avocado, Tomatillo and Serrano Chile Salsa
Serves 4
  1. 8 tomatillos
  2. 2 medium Serrano chiles, stemmed and seeded (habaneros may be substituted)
  3. 2 large avocados
  4. ¾ cup chopped red onion
  5. ½ cup chopped fresh cilantro
  6. 3 to 4 Tablespoons freshly squeezed lime juice
  7. kosher salt
  1. Remove the papery husks from the tomatillos. Rinse under cool running water to remove the sticky film under the skin. Coarsely chop the tomatillos. In the workbowl of a food processor combine the tomatillos and Serrano chiles. Process with on/off turns to form a coarse puree. Pour the puree into a medium bowl. Cut the avocados in half and remove the seed. Remove the flesh from the avocados and cut into coarse dice. Add the avocados, onion, cilantro and lime juice to the puree in the bowl. Stir to combine. Season to taste with kosher salt. Cover and chill until ready to serve.
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