Spicy Tomatillo-Avocado Salsa

Name: Spicy Tomatillo-Avocado Salsa
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps cilantro, coarsely chopped; 1 Tbsp green onion, chopped; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 0 teaspoons freshly ground balck pepper, or to taste; 1 teaspoons sea salt; 1 teaspoon serrano chile, seeded and corarsely chopped, or to taste; 113 grams fresh tomatillos, husked, washed, and coarsely chopped

Spicy Tomatillo-Avocado Salsa requires about 2 hours and 30 minutes from start to finish. This recipe makes 6 servings with 49 calories, 0g of protein, and 5g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. This recipe is typical of Mexican cuisine. If you have cilantro, green onion, balck pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you like this recipe, you might also like recipes such as Tomatillo + Avocado Salsa, tomatillo avocado salsa, and Avocado Tomatillo Salsa.

Instructions

In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop.

Ingredients you will need

Serrano Pepper

Tomatillos

Garlic

Equipment you will use

Food Processor

Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture.

Ingredients you will need

Green Onions

Avocado

Salsa

Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Cilantro

Salsa

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

2Tbsps

cilantro, coarsely chopped 1Tbsp

green onion, chopped 1Tbsp

fresh lemon juice 2Tbsps

extra-virgin olive oil 0teaspoons

freshly ground balck pepper, or to taste 1teaspoons

sea salt 1teaspoon

serrano chile, seeded and corarsely chopped, or to taste 113grams

fresh tomatillos, husked, washed, and coarsely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.