Salsa Verde with Avocado
From the Kitchen of Chef Jeff

Some of the vegetables that I have bought from the Underwood Family Farms’ vegetable stand at the Farmers Market in Ventura include the ingredients for salsa verde.  This is an easy recipe, and makes for a very versatile sauce that can be added to chicken, pork, fish and egg dishes.

The basic ingredients are chiles, onions, and tomatillos.  These ingredients are boiled in the traditional recipe, but for a smoky and mellowed version, roast the chiles and tomatillos over an open fire until the skin begins to blister.  Allow for them to cool then remove the skins on both and core the chiles.

The traditional recipe call for Serrano chiles, but you can use almost any type and combination of types you prefer.  This provides you with an opportunity to experiment with the balance of heat and flavor.

You can add cubed avocado to the salsa just before serving for a creamy texture, as in this recipe, or leave them out.  We list the basic recipe here.

5 serrano chiles

10 oz. tomatillos, husks removed

1 clove garlic

1 tablespoon vinegar (I use a white balsamic)

1 teaspoon salt

½ cup chopped cilantro

1/3 cup finely chopped onion

I avocado, pitted and cubed

Place the chiles in a large sauce pan of boiling water.  Boil for five minutes.

Add the tomatillos and boil for an additional three minutes.

Remove the chiles and tomatillos and allow them to drain in a strainer.

 Puree the chiles, tomatillos, garlic and vinegar in a blender.

Add the salt and cilantro and pulse the blender a few times until the cilantro is coarsely chopped.

In a bowl, combine the puree, avocado, and onion.

Season to taste and enjoy.