One of my favorite things about a taqueria is the salsa bar. It can be overwhelming with so many different flavors and colors to pick from. But today were are going green here at the Green Wine Guide with this salsa verde. Enjoy this salsa on your favorite tacos, or with some blue corn tortillas, and nicely chilled Pinot Grigio. 16 tomatillos
1 large avocado
1 red onion
1 serrano chile, minced
2 cloves of garlic, minced
4 tablespoons of chopped cilantro
Salt to taste
1. Peel and dice the red onion. Really, any onion will do for this recipe. I just chose red for the color. It really pops against the green of the tomatillos and avocados, right?
2. Clean and dry the tomatillos. If you haven't cleaned a tomatillo before, they are kinda gross and sticky (yet, so tasty!). Peel away the outer leaf and let them soak in warm water for 10 minutes. It helps if you add some vegetable cleaner. It makes washing off the sticky layer a lot easier. Puree them in a food processor until salsa-like.
3. Half and pit your avocado. See our instructions on how to do that here. Then cut the avocado into large cubes.
4. Combine the onion, tomatillo puree, avocado, serrano chiles, cilantro and garlic into a large mixing bowl. Stir just enough to mix.
5. Juice the limes and mix. For some extra tang, you can add lime zest to the dish too.
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