Guacamole Salsa

Method3 steps

1. 1

   Step 1: Put all the husked, rinsed tomatillos (1 lb), peeled garlic (1) and both chiles in a medium saucepan. Add enough water to cover them and bring to a boil over medium-high heat. Reduce to medium and simmer for 10–12 minutes, checking from 10 minutes, until the tomatillos are very soft but still hold together.

   Check the simmered tomatillos · 10 minUses 1 lb tomatillos, husked and rinsed · 1 garlic clove, peeled · 1 jalapeño chile · 1 serrano chile · Water as needed to cover the tomatillos, garlic and chiles

2. 2

   Step 2: Lift the cooked tomatillos, garlic and chiles out of the water with a slotted spoon and transfer to a blender; do not add the cooking water. Add all the chopped onion (2 tbsp), cilantro (1 cup), avocado (1) flesh and measured teaspoon of salt (1 tsp). Blend until smooth, following the blender’s hot-liquid instructions if the vegetables are still hot. Taste and add optional extra salt (to taste) if needed.

   Uses All the cooked tomatillos, garlic and chiles lifted out of their water · 2 tbsp coarsely chopped onion · 1 cup coarsely chopped fresh cilantro leaves and upper stems · 1 large avocado, halved, pitted and flesh chopped · 1 tsp kosher salt · Optional extra kosher salt to taste

3. 3

   Step 3: Serve the smooth salsa straight away. To keep it for later, cover the surface directly with food-safe wrap, close the container and refrigerate promptly; use within a couple of days. Stir before serving. The batch makes about 2 cups.

   Uses All the blended avocado-tomatillo salsa