Ingredients

The following ingredients have 10 Servings
  • 330 g green tomatillo (tomate verde)
  • 1 clove garlic
  • 1-3 green chiles (halved and seeded)
  • 15 g fresh cilantro (leaves & stalks)
  • 180 g while onion (cut into three parts)
  • 1 avocado
  • kosher salt (to taste)

Instruction

  • Add green tomatillos, garlic clove, 1/3 of the onion and chili to a medium saucepan over medium/low heat. Add enough water just to cover, and bring to a boil. Lower the heat to low and simmer for 6 to 7 minutes. 
  • Drain cooked salsa ingredients and place in a food processor, with remaining raw onion, fresh cilantro, avocado and ½ teaspoon salt to start (do not add extra water). Process until smooth. 
  • Serve straight away, or store in an airtight container in the fridge for up to three days.