Salsa Verde

Literally, "Green Sauce"
A Mexican condiment that is server with almost every dish.

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
3 -4 green onions, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

1. In a food processor or blender, process the garlic and salt to a paste.
2. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
3. Process with an on-off motion to make a slight chunky puree.
4. Scoop the flesh out of an avocado and add it to the machine.
5. Process to the desired smoothness.
6. Serve within 1 hour (or preferably at once).


Yield: About 2 1/4 cups

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