Salsa Verde
Thomas J. Story
Serve this alongside Bacanora's ribeye or pollo asado recipes.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
Put all ingredients except the cilantro and avocados in a large mixing bowl. Using a hand blender, mix until well-blended, about 10 minutes.
2
Roughly chop cilantro and cut avocado into cubes. Add avocados and cilantro to bowl. Using the hand blender, mix another 10 minutes.
Ingredients
35 tomatillos, peeled
½ white onion, roughly chopped
4 green onions
6 serrano chiles
2 cups lime juice
3 habanero chiles
3 bunches cilantro
4 small avocados
Directions
1
Put all ingredients except the cilantro and avocados in a large mixing bowl. Using a hand blender, mix until well-blended, about 10 minutes.
2
Roughly chop cilantro and cut avocado into cubes. Add avocados and cilantro to bowl. Using the hand blender, mix another 10 minutes.
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