Photograph by Andrew Thomas Lee
“If you ask me, who doesn’t need a little added spice in their life right now?” says Ford Fry, the Texas-born chef behind Superica and Little Rey, among several other Atlanta restaurants. “The steps are pretty simple for the at-home cook, and this salsa can dress up whatever is on the menu right now—a piece of fresh fish, chicken, or beef. Plus, it’s an easy snack,” he says.
Ingredients
1 ½ lbs tomatillos, husks removed, cut in half
1 avocado, pitted and peeled
2 or 3 serrano peppers, stemmed
¼ small onion, coarsely chopped
2 garlic cloves
1 large bunch cilantro, tough stems removed
1 ½ tsp kosher salt, plus more to taste
Instructions
In a blender combine the tomatillos, avocados, serranos, onion, garlic, cilantro, and salt. Puree until smooth, about 1 minute. Taste and add more salt as needed. Serve or store in an air-tight container in the refrigerator for 2-3 days. Makes about 5 cups
