Food Articles


Salsa de Albanil (Tomatillo Salsa with Avocado and Queso Fresco)

May 8, 2013


INGREDIENTS8 oz. tomatillos, husks removed, rinsed (available at
? cup plus 2 tbsp. roughly chopped cilantro
┬╝ 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 ┬╝" slices (available at
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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