from Julie Van Rosendaal
Salsa verde is often made with green tomatillos, which look like small green tomatoes, wrapped in a gooseberry-like husk. They’re often cooked, but can be used raw as well. Unripe green tomatoes make an easier-to-source alternative, and a purple heirloom tomato looks nice thrown in with the pale green, too. This salsa can be made chunky, chopped by hand, or pulsed until almost smooth in the blender or food processor.
2 ripe avocados, pitted and finely diced
2 green tomatoes or tomatillos, chopped
1/2 c. chopped fresh cilantro
1/4 sweet onion, chopped
1/2 -1 jalapeño, seeded and minced
1-2 garlic cloves, crushed
juice of a lime
big pinch salt
Toss everything together in a bowl, or pulse it in a blender or food processor until it’s as smooth as you like. Makes about 3 cups.