May 8, 2013
INGREDIENTS8 oz. tomatillos, husks removed, rinsed (available at melissas.com)
? cup plus 2 tbsp. roughly chopped cilantro
¼ cup minced white onion
2 serrano chiles, stemmed, seeded, and finely chopped
1 clove garlic, minced
Kosher salt, to taste
4 oz. queso fresco, cut into twelve ¼" slices (available at mexgrocer.com)
1 avocado, halved, pitted, peeled and cut into 12 slices
Warm tortillas, for serving
INSTRUCTIONS1. Bring tomatillos and 4 cups water to a boil in a 4-qt. saucepan; cook until tomatillos are just soft, about 5 minutes. Drain and set aside to cool.
2. Place tomatillos, ? cup cilantro, 2 tbsp. onion, chiles, garlic, and salt in a blender or food processor, and pulse until slightly chunky, about 20 pulses. Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa; sprinkle with remaining cilantro and onion. Serve with tortillas.
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