Raw Tomatillo and Chipotle Salsa Verde

🥄 Ingredients

• 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))

👨‍🍳 Instructions

1. 1

   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.

2. 2

   At this point, the salsa can be covered and refrigerated for a day.

3. 3

   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.