Salsa Verde (Green Salsa)

Salsa Verde (Green Salsa)

By: Emmy Gongora

10 tomatillos (the green little tomatoes with husk) found in produce section
1 serrano pepper (or ½ of jalapeño, I like the taste of the Serrano better, you can add more if you want it spicier) found in produce section
1 garlic clove (if it’s to big use 1/2 of clove)
½ bunch of cilantro (found in produce section)
1 wedge of onion
1 small avocado
2 tbsp sour cream
salt to taste

Take the husk off the tomatillos, wash the tomatillos and in saucepan boil them until soft. In blender liquefy the Serrano pepper, garlic, onion and salt with a little water from the boiled tomatillos. Add cilantro and chop it. Add tomatillos and mix well (depends how chunky you want it). Add avocado and sour cream and mix well. You can enjoy this salsa with chips, in tacos, add to pork meat, etc.