Salsa Verde (Mexican Tomatillo and Serrano Chile Salsa with Avocado)

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead). This goes great with quesadillas, grilled snapper and pork.

½ medium avocado
1 romaine lettuce leaf, torn into pieces
1 serrano chile, finely chopped
¼ medium white onion
1 clove garlic, peeled
1 lb tomatillos, husks removed, rinsed, quartered (~ 8)
½ cup cilantro leaves, with tender stems, packed
sea salt

Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos and cilantro then blend until smooth; season with salt.

Makes about 2 cups.

Make-Ahead: Salsa can be made 2 days ahead. Cover and chill.

Nutritional Information:
Per 8 servings: 4 Tbsp. each: Calories (kcal) 40 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 0