Total Time
30 Mins
Makes 2 2/3 cups (serving size: 1/3 cup)

At Vidal and Barbara Mozqueda's backyard parties in San Francisco, Barbara is in charge of making the salsas. This one, medium-hot and with a nice char on the tomatillos and chiles, is always a hit with Vidal's Carne Asada with Nopales and Spring Onions.

This recipe goes with: Carne Asada with Nopales and Green Onions

How to Make It

Step 1

Heat a heavy frying pan over medium-high heat. Cook tomatillos and serranos, turning, until blistered and charred all over, 15 to 25 minutes; transfer to a plate as done.

Step 2

Let chiles cool, then discard stems and peel off a little of the blackened skins. Put tomatillos, chiles, garlic, onion, 2 tsp. salt, and 6 tbsp. water in a blender. Whirl until fairly smooth, adding 2 tbsp. more water if salsa looks too thick. Add avocado and cilantro and whirl just to blend. Season with more salt to taste.

Make ahead: Up to 1 day, chilled.

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