This recipe is from Gabriela Cámara, who teaches Mexican cooking on Master Class. This raw, creamy salsa is simple to make. It packs medium heat and strong fragrance. You can use hearts of romaine instead of little gem lettuce; the idea is to add freshness and crispness. Seek out a very ripe avocado. It should offer no resistance when you lightly press it and be soft enough to press a spoon into.
Ingredients:
- 860g small tomatillos
- 20g white onion, roughly chopped
- 35g cilantro leaves
- 2g garlic cloves, cut in half
- 20g chiles serranos, de-stemmed
- 20g little gem lettuce
- 165g avocado
- 140ml water
- Salt to taste
Directions:
Add all ingredients to a blender or food processor. Blend until smooth. Taste and add more salt if needed.
Leave a Reply