Raw Tomatillo Salsa
Servings: 1 1/2 cups
Recipe from Season 7, Mexico—One Plate at a Time and now featured on YouTube in the Rick Bayless Taco Manual.
INGREDIENTS
- 4 medium (about 8 ounces total) tomatillos husked, rinsed and quartered
- 1 large avocado, peeled and halved
- Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
- 1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
- Salt
- 1/2 medium white onion, diced and rinsed under cold water
INSTRUCTIONS
Combine tomatillos, chile and cilantro in a blender jar or food processor. Add 1/4 cup water and process to a coarse puree. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Add avocado and blend again until homogenous. Pour into a salsa dish and mix in rinsed white onion. Thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt. Serve right away.