This salsa is delicious. It goes with all sorts of Mexican dishes, such as tostadas, chori-tacos, flautas and enchiladas, and is an essential part of everybody’s diet! It’s addictive, and keeps refrigerated for a few days, so feel free to double the recipe.
- 5 tomatillos, husks removed and washed well
- 1 jalapeño pepper, stem removed (and seeded if you do not want the salsa to be too spicy)
- 1/2 bunch cilantro
- 1 to 1 1/2 avocados
- 1 clove of garlic
- Lime juice to taste (about 1/2 to 1 lime)
- Salt to taste (about 1 tsp)
Bring a pot of water to a boil and add tomatillos and jalapeño. Boil until tomatillos turn a dull green and are soft, about 10 minutes.
Place cilantro, avocado, cooked tomatillos, cooked jalapeño and garlic into a blender, and blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
Stop the blender, and season with lime and salt to taste. Blend again briefly to mix in the seasonings. Refrigerate until cool and serve.