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Yucatan Avocado Salsa
This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
- 2 garlic cloves
- 1 tsp. salt
- 1 small onion minced very fine
- 2 Serrano chiles, minced very fine
- 1/2 pound tomatillos, husked, rinsed and quartered
- 1 ripe avocado
- 3 tbs. fresh chopped cilantro leaves
- 2 tbs. fresh lime juice
Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
Using a fork, mash the avocado into the pureed sauce with the lime juice.
Season and serve quickly.
This recipe originally appeared in “Avocado” in the July/August 2006 issue of Experience Life.