| 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 <[email protected]> Recipe by: Coyote's Pantry by Miller and Kiffen Posted to EAT-L Digest 18 Mar 97 by lunchuck <[email protected]> on Mar 19, 1997
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