Melissa Guerra, who has a fabulous store in the Full Goods Building at Pearl, gave this recipe to me for Fiesta. Melissa says, “I usually don’t like to make a table salsa using a blender, but this particular recipe is hard to beat. My husband and I make it about twice a week as a taco topper, or for quick enchiladas verdes. It is excellent on eggs (sunny side up, if you please) and is even better when topped with a little queso cotija, or even a shredded Monterrey Jack. The sour of the tomatillos is balanced by the creamy richness of the avocado. Great for any last minute Fiesta get together, as it is a delicious dip as well.”
Using a blender or immersion blender, place all the ingredients in the blender container, and blend until smooth.
Makes 1 ½ cups
- 28 oz can of tomatillos, drained
- 1 large ripe avocado, seed and peel removed
- 1-2 chile Serrano (optional- add more or less to suit your picante tolerance)
- Sea salt to taste