Creamy Salsa Verde

mexican sauce onion vegetarian quick & easy latin american avocado vegan tomatillo jalapeño

Lourdes Castro

Unknown!

Source

Ingredients

1/2 pound (about 5) tomatillos, husks and stems removed

1 jalapeño, stemmed

1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish

1 clove garlic

2 large green onions or scallions, tops and roots trimmed

1/4 teaspoon salt, plus more to taste

1 tablespoon water

1/2 avocado, pitted

Method

Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.