This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper slices, jicama and radishes. It’s also a nice addition to any grilled or roasted meat, poultry or seafood. — Andrew Zimmern
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 cup onion, minced very fine
- 2 serrano chiles, deseeded, minced very fine
- 1/2 pound tomatillos, husked, rinsed and quartered
- 1 ripe avocado
- 3 tablespoons fresh chopped cilantro leaves
- 2 tablespoons fresh lime juice
- Tortilla chips, jicama, red pepper and radish, to serve
Servings: Makes about 2 cups
Total Time: 20 min
Remove the husk from the tomatillos and rinse. Cut into quarters.
Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor. Pulse to combine (do not over puree). Reserve.
Halve the avocado, remove and discard pit and scoop out the flesh, discard skin. Using a fork, mash the avocado into the sauce with the lime juice.