Tomatillo Salsa and Pico de Avocado

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By Catherine Holland By Catherine Holland

Tomatillo Salsa

8 tomatillos
1/2 cup chopped cilantro
4 serrano chilis
1/2 white onion
4 habanero chilis

Peel tomatillos and take stems off chills.  Boil tomatillos, serranos, and habaneros until soft (about 30 minutes).  Put in blender with cilantro and onion.  Add some of the left over water from pot to thin.  Blend until smooth.  Add salt and pepper to taste.


Pico de Avocado

4 Tomatoes
1/4 cup Cilantro
1/3 cup Green Onion
1/2 cup White Onion
6 Avocados
Juice of 1/2 a lemon
Cotija Cheese
Salt to taste

Dice tomatoes and white onion. Finely chop cilantro and green onion. Place in bowl and mix thoroughly with lemon juice.

Cut avocados in half, remove the pit and score with knife. Use a large spoon to scoop out avocado and gently mix other ingredients. Be careful not to mash the avocado but rather keep it cubed.

Add salt to taste and top with crumbled Cotija Cheese before serving.