- 6 tomatillos, husks removed and blanched
- 2 cloves garlic
- 1 to 2 serrano chiles, seeded and minced, or any other medium to hot pepper
- 2 ripe avocados, peeled and sliced
- 2 tablespoons chopped fresh cilantro leaves
- 1 onion, minced
- 1 lime, juiced
In a large mortar and pestle, grind together the tomatillos, garlic, and seranno chiles until almost paste-like. Alternatively, mash together in a medium-sized bowl. Add sliced avocados and mash, leaving some lumps for a chunkier texture. Add cilantro and onion and combine. Finish by adding lime juice, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Arturo Garcia Orozco