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Chef Julian Medina’s Salsa Verde

Ingredients

(Yields 1 quart)

For the Avocado-Tomatillo Salsa:
5 medium-large tomatillos, husks removed, then quartered
1/2 Spanish onion, quartered
2 jalapeños
1 cup cilantro leaves
2 cloves garlic, peeled
1⁄2 avocado pulp
¼ cup of water
Salt to taste

Directions

Place the tomatillos, onion, jalapenos, cilantro, avocado, garlic and milk in a blender or food processor, purée until smooth. Season with salt to taste then set aside at room temperature.

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