Raw Tomatillo and Chipotle Salsa Verde
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- 1 pound tomatillos husked, rinsed and quartered
- 1 medium garlic clove coarsely chopped
- 2 tablespoons coarsely chopped white onion
- Leaves and thin stems from 4 or 5 stems of cilantro coarsely chopped (about 1/3 cup)
- 2 tablespoons sauce from canned chipotle chiles in adobo plus 1 canned chipotle chile (optional)
- 3/4 teaspoon kosher or sea salt or more to taste
- 1 ripe avocado cut into large dice (optional)
- 8 ounces queso fresco cotija, or farmers cheese, cut into large dice (optional)
- Combine the quartered tomatillos, garlic, onion, cilantro, sauce from the canned chipotle chiles, the canned chipotle chile, if desired, and salt in the bowl of a food processor. Puree until smooth, then transfer to a 2-cup container with a tight-fitting lid.
- At this point, the salsa can be covered and refrigerated for a day.
- When ready to serve, transfer to a serving bowl; add the avocado and cheese, if desired. Toss gently to combine. Taste and adjust salt as needed.
2comments inRaw Tomatillo and Chipotle Salsa Verde
I LOVE this recipe but want to know how I can keep it from “going bad”. When you make the salsa, there will inevitably be more than you can eat in one sitting. Besides refrigerating the remainder, can something be added to keep it bright and fresh tasting?
You can keep it up to 5 days covered in the refrigerator, but I don’t recommend storing it with the cheese and avocado mixed in.