Ingredients
1
/2 pound (about 5) tomatillos, husks and stems removed
1
jalapeño, stemmed
1
/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish
1
clove garlic
2
large green onions or scallions, tops and roots trimmed
1
/4 teaspoon salt, plus more to taste
1
tablespoon water
1
/2 avocado, pitted
Need to make a substitution?
Preparation
Prepare the Creamy Salsa Verde
Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.
Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.