Green Chile Creamy Avocado Salsa
Serves: 1
Contributor:
Ingredients
- 2 long green chiles (Anaheim or Hatch are good)
- 0.5 pound tomatillos, husked
- 1 avocado
- 2-3 cloves garlic
- 1 teaspoon lime juice
- 0.5 cup cilantro leaves
- salt
Instructions
- Roast chiles and tomatillos under the broiler until blackened on both sides, about 6 minutes per side
- Once blackened place the chiles in a paper sack and let the chiles steam for 20 minutes. Put the tomatillos in a blender.
- After the Chiles have steamed remove the skin, stems, and seeds then add them to the blender
- Add the avocado, garlic, cilantro, and lime juice to the blender. Purée until smooth. Season with salt.