Recipe for Salsa Verde

5 Serrano chiles
20 ripe tomatillos
1 clove garlic
1/2 cup chopped cilantro
1 avocado, cubed
1/3 cup finely chopped
onion (yellow)

1/4 teaspoon salt


Boil the chiles for 5 minutes. Add the tomatillos and boil for 3 minutes more (longer if the tomatillos are large). They should be soft.


Remove from heat, strain, cool in and ice water bath. Puree the chiles, tomatillos, and garlic in the blender. Add the salt and cilantro and pulse 2 or 3 times. Cilantro should not turn to liquid. Pour into bowl and add the onion and avocado. Serve fresh.

Source: Submitted by Cathie Rosales, Santa Rosa, California
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