Green Chile Creamy Avocado Salsa
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT15M
- Cook Time: 15 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: Mexican
Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a p
Ingredients:
- 2 long green chiles such as Hatch or Anaheim
- 1/2 pound tomatillos, husked
- 1 avocado, peeled, pitted, and cut in half
- 2-3 cloves garlic
- 1/2 cup cilantro leaves
- 1 teaspoon lime juice
- ΒΌ cup water
- Salt
Directions:
- Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once.
- Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Place the tomatillos in a blender.
- After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and add to the blender.
- Add the avocado, garlic, cilantro, lime juice, and water to the blender. Puree until smooth, then add salt to taste (I usually start with 1/2 teaspoon kosher salt). If too thick, feel free too thin it with more water.
- Will keep in the refrigerator for 3 days.