All-Purpose Salsa Verde

Since making a salsa verde only needs to meet one necessary requirement - being green (as one might suspect from the name), there are several variations of this salsa. Some are purely chile purées; others are bright with handfuls of cilantro and lime; and others still are creamy with the addition of avocado. Salsa verdes not only end up green, but, just short of using funky garlic and onions, all the ingredients used are also green (tomatillos, jalapeños, serranos, lime, cilantro, avocado...let your green imagination go wild!) This recipe, which is based on the table salsas of taquerías in Veracruz, is no exception to the strict use of nearly all things green.

Generally, salsas verdes tend to be more flavorful and complex than red salsas. However, besides that, this all-purpose salsa verde is just like my all-purpose red salsa. The ingredients are cheap and easy to find, the process is quick and simple, and it tastes fabulous on just about anything, although best on any masa-based antojito, like sopes, tacos, empanadas and quesadillas.

Ingredients
12 tomatillos
2 jalapeños
3 serranos
1/2 medium onion
2 cloves of garlic
1 avocado
1/2 tsp. salt
oil, for frying

Directions

1 - Husk and clean the tomatillos.

2 - Cut the ends off the tomatillos and the stems from the chiles.

3 - Boil the tomatillos, jalapeños and serranos until the chiles turn a pale green, about 25 minutes.

4 - Put tomatillos, chiles, onion, garlic, salt and avocado in a blender and puree.

5 - In a large pan over a low flame, heat the oil.

6 - Add the salsa and saute to cook the onion and garlic and marry the flavors, about 15 minutes.

7 - Allow to cool and enjoy!