Salsa Verde

A great recipe with several applications: Enchiladas, Chile Achilles, or just as a dip, etc


6 tomatillos, quartered

1 bunch of cilantro, chopped

2 Serrano chilies

2 avocados, diced

1.5 cups of lime juice

Salt to taste


1. Add tomatillos, cilantro, Serrano and juice into a blender and buzz until pureed.

2. On a low-speed, gradually add avocados.

3. Finally add salt little by little until you it reaches your liking.

Additional Notes:

– This should hold in the fridge for about 4 days before it begins to turn brown.

– If you are not familiar with tomatillos, they can be found in almost every super market and have the appearance of a green tomato with a green papery husk around it.

– If your blender fills to capacity early on in preparation, simply do half of the recipe at a time. When dealing with solids in a blender, a full pitcher will never fully blend.


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