This green salsa from Eat Mexico: Recipes From Mexico City's Streets, Markets & Fondas by Lesley Tellez, is a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, any crispy taco, over eggs, and almost anything else.
Recipe by Lesley Tellez on August 24, 2021
Keywords
salsa, tomatillo, dip
Ingredients
9 fresh árbol chiles or 4 to 5 Serrano chiles 1 large garlic clove, peeled 10 ounces tomatillos, husked and rinsed (see below) 2 tablespoons cold water ¼ cup plus 2 tablespoons diced onion 1 tablespoon chopped cilantro, or more to taste Juice of ½ a large lime, optional ½ teaspoon salt, or more to taste ½ medium Hass avocado, diced, optional
Steps
Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you’d prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving. Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
