Mexican•quick

Raw Tomatillo and Chipotle Salsa Verde

A raw tomatillo and chipotle salsa made lush with the addition of avocado and fresh cheese.

Ingredients

1 lb tomatillos (husked, rinsed and quartered)
1 medium garlic clove (coarsely chopped)
2 tbsp coarsely chopped white onion
Leaves and thin stems from 4 or 5 stems of cilantro (coarsely chopped (about 1/3 cup))
2 tbsp sauce from canned chipotle chiles in adobo (plus 1 canned chipotle chile (optional))
3/4 tsp kosher or sea salt (or more to taste)
1 ripe avocado (cut into large dice (optional))
8 oz queso fresco (cotija, or farmers cheese, cut into large dice (optional))

1
Combine the quartered tomatillos, garlic, onion, cilantro, sauce from the canned chipotle chiles, the canned chipotle chile, if desired, and salt in the bowl of a food processor. Puree until smooth, then transfer to a 2-cup container with a tight-fitting lid.
2
At this point, the salsa can be covered and refrigerated for a day.
3
When ready to serve, transfer to a serving bowl; add the avocado and cheese, if desired. Toss gently to combine. Taste and adjust salt as needed.