- 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.