Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil )

Name: Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 oz. tomatillos, husks removed, rinsed; 1 ⁄ 3 cup plus 2 tbsp. roughly chopped cilantro; 1 ⁄ 4 cup minced white onion; 2 serrano chiles, stemmed, seeded, and finely chopped; 1 clove garlic, minced; Kosher salt, to taste; 4 oz. queso fresco, cut into twelve 1/4" slices; 1 avocado, halved, pitted, peeled and cut into 12 slices; Warm tortillas, for serving

Serves
serves 6

PENNY DE LOS SANTOS

This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. This recipe first appeared in our August/September 2012 issue with Beth Kracklauer's article The Expat.

Ingredients

8 oz. tomatillos, husks removed, rinsed
¹⁄₃ cup plus 2 tbsp. roughly chopped cilantro
¹⁄₄ cup minced white onion
2 serrano chiles, stemmed, seeded, and finely chopped
1 clove garlic, minced
Kosher salt, to taste
4 oz. queso fresco, cut into twelve 1/4" slices
1 avocado, halved, pitted, peeled and cut into 12 slices
Warm tortillas, for serving

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Instructions

Step 1

Bring tomatillos and 4 cups water to a boil in a 4-qt. saucepan; cook until tomatillos are just soft, about 5 minutes. Drain and set aside to cool.

Step 2

Place tomatillos, 1⁄3 cup cilantro, 2 tbsp. onion, chiles, garlic, and salt in a blender or food processor, and pulse until slightly chunky, about 20 pulses. Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa; sprinkle with remaining cilantro and onion. Serve with tortillas.