Fresh Tomatillo-Avocado Salsa

Name: Fresh Tomatillo-Avocado Salsa
Yield: makes 1 cup
Ingredients: 8 ounces tomatillos, husked, rinsed, and roughly chopped; 1 avocado, halved, pitted, and peeled; 1/2 cup (packed) fresh cilantro leaves; 1 serrano chile; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper

December 20, 2011

Tomatillo salsas vary greatly from region to region in Mexico. Some are boiled, some are fried, some are roasted, but all of them have the same distinct acidic taste that makes the tomatillo one of Mexico’s trademark ingredients. A batch of this salsa is made daily at my house; it’s always in my fridge. It’s my topping of choice for quesadillas.

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