Source:

Kate Ransdell

Serves/Makes:2-1/2 cups

Ingredients

• 5 tomatillos, husked and rinsed until no longer sticky
• 1/2 clove garlic, peeled
• 1 ripe avocado, peeled and pitted
• 1/4 cup (60 ml) fresh cilantro, minced
• 2 tsp (10 ml) Mexican oregano (if you can find it)
• 2 Serrano chiles, minced (remove seeds if you don't want it too hot)
• 1/4 cup (60 ml) white onion, minced
• 1 tsp (5 ml) olive oil
• 1/4 tsp (1 ml) salt
• 1/2 cup (125 ml) water, or more as desired

Preparation

• In a blender or food processor, puree tomatillos and garlic.
• Add avocado, cilantro and oregano and puree until smooth.
• Fold in remaining ingredients and water to thin.
• The salsa should be pourable.

Comments

Try this gently heated over shrimp enchiladas; or as a sauce in fish tacos. Very tasty.