Makes 2 cups
Prep time: 5 minutes
Total time: 10 minutes
⅔ cup|30 grams roughly chopped cilantro leaves
4 tomatillos, husks removed and washed (about 8 ounces|225 grams)
3 garlic cloves
1 jalapeno, stemmed
1 lime, juiced (about 3 tablespoons juice)
1 medium avocado, halved, peeled, and pitted
kosher salt and freshly ground black pepper, to taste
Purée all of the ingredients in the bowl of a blender until smooth. Season with salt and pepper. Salsa will keep, refrigerated, for up to 3 days.
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