Food editor Christine Gardner shares one of her recipes for homemade salsa!
Creamy Salsa Verde
1 pound tomatillos
1/2 onion, rough chop
2 garlic cloves, rough chop
2 serrano peppers, seeds and ribs removed, rough chop
2 tablespoons cilantro, rough chop
2 tablespoons lime juice
1/2 avocado, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup low-fat buttermilk
Bring a large pot of water to a boil. Remove the husks from the tomatillos. Add tomatillos and cook for approximately 5 minutes. Shock the tomatillos in cold water to stop the cooking. Place all ingredients, except buttermilk, in a food processor or blender. Pulse to combine. While pulsing, drizzle in buttermilk until mixture reaches desired consistency. Refrigerate for 20 to 30 minutes to let flavors combine.