Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil )
May 8, 2013
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.
Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)
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.
Yield: serves 6
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
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.
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.