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Spicy Salsa Verde


2 cups chopped peeled tomatillos (about 5)
2 avocados, halved, seeded, and peeled
1/2 cup chopped onion (1 medium)
1 cup fresh cilantro leaves, snipped
1 fresh jalapeno chile pepper, stemmed, seeded, and cut up*
1/2 cup water
1/3 cup lime juice
1/2 teaspoon sugar
1/4 teaspoon salt


In a food processor, combine tomatillos, avocados, onion, cilantro, and chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl.
Stir in the water, lime juice, sugar, and salt. Cover and chill for 2 hours to 3 days.
From the Test Kitchen


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.