| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 15 |
|
Tomatillos, husked, rinsed, and roughly chopped |
| 3 |
|
Serrano chiles, with seeds, roughly chopped |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Cilantro, fresh leaves, chopped |
| 1 3/4 |
ts |
Salt |
| 1 |
c |
Water |
| 2 |
tb |
Lime juice, fresh |
| 1 |
|
Avocado, (ripe) peeled, pitted, and roughly chopped |
INSTRUCTIONS
Pulse the tomatillos, serranos, sugar, cilantro, salt, and 1/2 cup water in
a blender until smooth. Add the lime juice, avocado, and the remaining 1/2
cup water and pulse again until the salsa is smooth and even-colored, but
not pureed.
Serving suggestions: This classic salsa verde (green salsa) is an excellent
all-purpose salsa. Serve it cold or at room temperature. Goes well with
fish and seafood.
Storage: Can be stored in the refrigerator up to 2 days, but the longer it
is held, the more it loses its bright green color.
Prep time: 30 minutes Yield: about 3 cups
Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Coyote's Pantry by Miller and Kiffen Posted to EAT-L Digest 18
Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
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