Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
2 cups diced tomatillo
1/3 cup sliced green onions
1/3 cup lightly packed fresh cilantro leaves
1 jalapeño pepper, seeded and minced
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 cup diced avocado
How to Make It
Stir together tomatillo, green onions, cilantro, jalapeño pepper, fresh lime juice, and salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in avocado just before serving.
I have been making this recipe since it came out in August of 2012. My family LOVES it! The recipe is simple and the result is a clean, tangy salsa that is great on fish as well as the Chicken Enchiladas.