Mexican Avocado Salsa Verde

Ingredients

• 330 g green tomatillo (tomate verde)
• 1 clove garlic
• 1-3 green chiles (halved and seeded)
• 15 g fresh cilantro (leaves & stalks)
• 180 g while onion (cut into three parts)
• 1 avocado
• kosher salt (to taste)

Instructions

1. 1

   Add green tomatillos, garlic clove, 1/3 of the onion and chili to a medium saucepan over medium/low heat. Add enough water just to cover, and bring to a boil. Lower the heat to low and simmer for 6 to 7 minutes.

2. 2

   Drain cooked salsa ingredients and place in a food processor, with remaining raw onion, fresh cilantro, avocado and ½ teaspoon salt to start (do not add extra water). Process until smooth.

3. 3

   Serve straight away, or store in an airtight container in the fridge for up to three days.