Avocado Salsa
Ingredients
- 2 – 3 tomatillos, husked, rinsed well and quartered
- ¼ cup white onion, coarsely chopped
- ¼ cup fresh epazote or cilantro, chopped
- 2 jalapeño or serrano chilis, seeded, stemmed and coarsely chopped, plus more to taste
- 1 tbsp. fresh lime juice, plus more to taste
- 1 tsp. kosher salt, plus more to taste
- 1 ripe medium Hass avocado, coarsely chopped
Instructions
- In a food processor, combine the tomatillos, onion, epazote, chilis, lime juice and salt.
- Process until very smooth.
- Add the avocado and pulse until smooth.
- Taste and add more lime juice and salt, if desired.
- Use immediately or refrigerate in an airtight container, with plastic wrap pressed against its surface, for up to 3 days.
Notes
Use as a dip for chips or drizzle over scrambled eggs, tacos, burritos or tortas.
Spoon over grilled seafood, steak, chicken, pork or vegetables.
