Mexican recipes
Avocado salsa
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15 min
Serves 10 - 12
Mexican
Ingredients
- 2 ripe avocados, halved, pit removed 2 ripe avocados, halved, pit removed
- 1 tbsp lemon juice 15 ml lemon juice
- 4 tomatillos, husks removed (substitute with red cherry tomatoes) 4 tomatillos, husks removed (substitute with red cherry tomatoes)
- 1/4 cup cilantro leaves (coriander) 60 ml cilantro leaves (coriander)
- 1/2 cup roughly chopped green onion 120 ml roughly chopped green onion
- 1/2 fresh Jalapeno chile, seeded and finely chopped 1/2 fresh Jalapeno chile, seeded and finely chopped
- 1/2 small onion 1/2 small onion
- 1 large garlic clove 1 large garlic clove
- 1 tsp salt or to taste 4.9 ml salt or to taste
Method
Scoop out the avocado flesh into a food processor or blender. Add all the remaining ingredients and pulse two or three times for 1 to 2 seconds each time, until the salsa is smooth but slightly chunky. Empty in a bowl, cover with plastic wrap and refrigerate until ready to serve.
This recipe yields about 2 cups of salsa.
This recipe yields about 2 cups of salsa.
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