This delicious avocado, tomatillo and serrano salsa goes great with fish, chicken and pork, or simply as a dip for chips.
This beautiful green sauce featuring serrano peppers (shown) is served all over the Yucatan Peninsula. Sometimes it is made with habaneros and is very hot. This salsa is lovely served with fish tacos, on chicken or pork and as a dip for chips or on fajitas. It lasts about three weeks in the refrigerator.
3 serrano peppers
2cloves garlic large and unpeeled
1/4 white onion sliced
4 tomatillos washed and with paper shell removed – about 2″ in diameter
Place the first three ingredients on tinfoil and put the tinfoil on a dry frying pan or directly over a gas flame, and char or the ingredients. To char the serranos, garlic and onions, loosely make a little oven with the tin foil. You should check often and turn the items until they are charred or blackened on all sides but not on the inside. The garlic should give slightly when pressed and the onions and serranos should be soft.
Place the tomatillos in a pan and cover with boiling water. Boil just until soft and remove the tomatillos with a slotted spoon.
Squeeze out the garlic from the paper outsides and place everything (except the paper outsides of the garlic) into the blender with the remaining ingredients. Blend until creamy. If you like your salsas milder, remove the seeds from the inside of the serranos before the Asado process. If it accidentally turns out too hot, add additional avocado, lime and salt.