A Jerry James Stone Recipe
Jump to instructions
Ingredients
- 2 pounds tomatillos
- 2 avocados
- ยฝ small red onion
- 2 garlic cloves
- 1 lime
- 2 serrano peppers
- ยผ cup chopped cilantro
- 1 teaspoon sea salt
Instructions
- First thing is to prep the tomatillos. To do that, remove the foreskin, er husk, and completely detach it from the fruit. Youโll notice the tomatillo is a bit tacky, so youโll have to wash it well. I recommend a vegetable wash. When buying tomatillos, choose smaller ones as they will be sweeter and more flavorful. The husk or as I like to call it, the foreskin, indicates how fresh the tomatillo is. It should be greenish-brown, tight, and not shriveled or dried out. And the tomatillo should be firm. For storing, leave the husk on and store the fruit in a bag on the counter.
- Cut up the tomatillos into equal size pieces and add them to the food processor.
- Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt. Puree until smooth.
- How great does that look? Enjoy!