Avocado Salsa

Name: Avocado Salsa
Total time: 10 min
Ingredients: 8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium); 1/4 cup coarsely chopped white onion; 1/4 cup chopped fresh epazote or cilantro; 2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste; 1 tablespoon fresh lime juice, plus more to taste; 1 teaspoon kosher salt (Diamond Crystal), plus more to taste; 1 ripe medium Hass avocado, coarsely chopped

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Total: 10 minutes

Servings: 2

Cost: $8.41 /serving

Author : Genevieve Ko

avocado epazote onion

Ingredients

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8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)1/4 cup coarsely chopped white onion1/4 cup chopped fresh epazote or cilantro2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste1 tablespoon fresh lime juice, plus more to taste1 teaspoon kosher salt (Diamond Crystal), plus more to taste1 ripe medium Hass avocado, coarsely chopped

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Instructions

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Step 1

Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.

Step 2

Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.