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Avocado-Tamatillo Salsa From the kitchen of kelpiep

Yield : Makes about 1 cup


2 large tomatillos, husked 1/3 cup finely chopped cilantro 1 serrano chile, stemmed and coarsely chopped (seeds and ribs included) 1 green onion, tender top included, trimmed and chopped 1 medium-large, perfectly ripe black-skinned (Hass) avocado ½ teaspoon salt


  1. Set a small saucepan of water over high heat and bring to a boil. Add the tomatillos and cook until tender, about 10 minutes. Drain and cool.

  2. In a small food processor, combine the tomatillos, cilantro, serrano, and green onion. Process until fairly smooth.

  3. Halve the avocado and remove the pit. With a large spoon, scoop the flesh into a bowl. With a fork, roughly mash the avocado. Stir in the tomatillo mixture and the salt.

  4. Cover tightly with plastic wrap and hold at room temperature for no more than 30 minutes before using.

© 2000 Michael McLaughlin