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Tasty avocado salsa for those who can't have avocado. Keeps a lot longer than salsa made with avocado.
"Originally made for fish or shrimp tacos but goes good with many many different dishes. "- Dadwillcook
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Remove paper from green tomato (tomatillo) cut in quarters. Remove 1/2 of the cilantro save for later. Place all ingredients in blender. Blend till creamy. Add other 1/2 of cilantro and pulse blender a few times to chop cilantro but still leave visible pieces.
Allow 12 to 24 hours for ingredients to marry. Salsa is mild. If needed add serranos or jalapeno in 1/2's.
Makes about 24 to 32 ounces depending on size of green tomatos.
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