Salsa Verde with Green Tomatoes, Avocados, and Cilantro

Directions

Wash tomatoes, then cut in half and scoop out seeds and inner tomato “jelly” and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients. Grate onion into bowl and set aside. Wash chile pepper and remove seeds, then chop. Put chile pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and tomatoes and add to mixture and mix so some avocado is crushed and some remains in pieces. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper. Can be served immediately, but I thought this was even better the second day after being in the refrigerator. The recipes says it’s good on just about anything, and I’d have to agree!.