Raw Tomatillo and Chipotle Salsa Verde

Method3 steps · about 10 min

1. 1

   Step 1: Husk, scrub and rinse the tomatillos (1 lb), then quarter them. Rinse and prepare the onion and cilantro; peel and chop the garlic. Blend all the raw tomatillos, garlic, onion, cilantro, measured adobo sauce and salt until smooth. Blend in the optional whole chipotle chile if desired. Transfer to a clean lidded container large enough for the salsa.

   Uses 1 lb tomatillos, husked, scrubbed, rinsed and quartered · 1 medium garlic clove, peeled and coarsely chopped · 2 tablespoons coarsely chopped white onion · Leaves and thin stems from all 4–5 cilantro stems, about ⅓ cup · 2 tablespoons adobo sauce from canned chipotle chiles · 1 canned chipotle chile from the adobo can; optional · ¾ teaspoon kosher or sea salt · Water for washing tomatillos, onion, cilantro and avocado, as needed; drained

2. 2

   Step 2: Serve the base salsa immediately, or cover and refrigerate for up to 1 day before adding avocado or cheese.

   Uses All the base salsa

3. 3

   Step 3: When ready to serve, transfer the salsa portion to a bowl. Wash the avocado before cutting, if using it, then add optional diced avocado and queso fresco to taste. Toss gently and adjust salt if needed. Keep any unused base salsa covered and refrigerated separately, without mixing in avocado or cheese for storage.

   Uses The portion of base salsa being served, with any unused base kept separate and cold · Optional diced avocado added to the serving portion · Optional diced queso fresco added to the serving portion · Water for washing tomatillos, onion, cilantro and avocado, as needed; drained · Additional salt, to taste if needed