By Andrew Zimmern

This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper slices, jicama and radishes. It’s also a nice addition to any grilled or roasted meat, poultry or seafood.

Instructions

Remove the husk from the tomatillos and rinse. Cut into quarters.

Combine the garlic, salt, onion, Serrano chiles and cilantro in a food processor. Pulse to combine (do not over puree). Reserve.

Halve the avocado, remove and discard pit and scoop out the flesh. Discard skin. Using a fork, mash the avocado into the sauce with the lime juice. Season with additional salt if need be and serve.

Photograph by Madeleine Hill.