Salsa Verde
This tomatillo-based salsa is very fresh and bright tasting and goes well with seafood or poultry. The avocado adds a nice creaminess, but you can omit it if you want to make a slightly tarter version. The avocado-free version can also be cooked for a slightly different flavor, and this can be the basis of chilaquiles verdes. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc
Ingredients
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