Tomatillo salsas vary greatly from region to region in Mexico. Some are boiled, some are fried, some are roasted, but all of them have the same distinct acidic taste that makes the tomatillo one of Mexico’s trademark ingredients. A batch of this salsa is made daily at my house; it’s always in my fridge. It’s my topping of choice for quesadillas.
Recipe information
Yield
makes 1 cup
Ingredients
8 ounces tomatillos, husked, rinsed, and roughly chopped
1 avocado, halved, pitted, and peeled
1/2 cup (packed) fresh cilantro leaves
1 serrano chile
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Preparation
Combine the tomatillos, avocado, cilantro, serrano chile, and lemon juice in a blender and puree until smooth. Season the salsa to taste with salt and pepper. Refrigerate for up to 2 hours or until ready to use.
