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Epicurious

Avocado and Tomatillo Salsa

4.5

(21)

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Preparation

  1. Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

TagsDipMexicanLatin AmericanAvocadoVegetableTomatilloDinnerLunchNut FreeGluten FreeDairy FreeVeganVegetarianEasyMake AheadNo-CookFood ProcessorBon Appétit
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