Salsa Verde

This is Apolonia’s green salsa recipe. She serves it with broken tostados, along side grilled seafood, pork, chicken or beef. She also likes to serve it with big chunks of queso fresco (fresh cheese) as a snack.
Photography By Danielle Atkins | August 03, 2015

Ingredients

  • 8-10 tomatillos (smaller the better)
  • 1-3 pickled jalapenos (you can find these in any Mexican section of a grocery store)
  • 4 garlic cloves
  • 1/2 bunch of fresh cilantro roughly chopped
  • 3 ripe avocados, cut into chunks
  • salt to taste

Preparation

  1. Cover tomatillos with cold water, add a pinch of salt and bring to a boil. Simmer for 5 minutes. It’s important that they don’t completely fall apart. So if they become tender in less time, drain and let cool to room temperature.
  2. Add the tomatillos to a blender with how ever many jalapenos you can handle, the garlic and a pinch of salt. Blend to a puree and transfer to a bowl. Add the avocado and cilantro and mix until the avocado and tomatillos are well combined, but chunky.

About this recipe

Recipe courtesy of Apolonia Navarro

Ingredients

  • 8-10 tomatillos (smaller the better)
  • 1-3 pickled jalapenos (you can find these in any Mexican section of a grocery store)
  • 4 garlic cloves
  • 1/2 bunch of fresh cilantro roughly chopped
  • 3 ripe avocados, cut into chunks
  • salt to taste
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