Salsa Verde Cruda (Uncooked Green Sauce)

1 servings

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Salsa Verde Cruda (Uncooked Green Sauce) Ingredients

2 Garlic cloves; cut in chunks	1/2 lb Tomatillos; (6-8
1 1/2 ts Salt; or to taste	4 Cilantro sprigs; up to 6
1 sm White onion; coarsely	1 Ripe Hass or Fuerte avocado
2 Serrano; (or to taste)

Instructions for Salsa Verde Cruda (Uncooked Green Sauce)

Makes about 2 1/4 cups The recipe for this sauce is from Zarela Martinez soon-to-be published book on Veracruz cooking. It can be used with tortilla chips, like guacamole. It also goes well with grilled meats, chicken and fish. The chunky textured original is made with a Mexican stone mortar and pestle, but you can use a food processor, adjusting the texture, from chunky to smooth, to your liking. In a molcajete (lava stone mortar and pestle), mash the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion and chilies and mash with the pestle. Add the tomatillos and cilantro and mash to make a slightly chunky puree. Scoop out the avocado flesh into the mortar and mash to the desired smoothness. Serve within 1 hour (or preferably at once). Posted to CHILE-HEADS DIGEST by Judy Howle on Jan 09, 1999, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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