Salsa Verde with Green Tomatoes, Avocados, and Cilantro

Ingredients

• 4 large green tomatoes
• 1/2 large onion, peeled and grated
• 1 large Anaheim chile
• 1 tsp. garlic puree or minced garlic
• 1/2 tsp. salt
• 1 bunch cilantro, washed and spun dry, then chopped
• 2 avocados, chopped
• 2 T fresh lime juice, or more, to taste
• 1-2 T extra virgin olive oil
• 1/2 bunch parsley, washed and spun dry, then chopped
• Salt and fresh ground black pepper to taste

Directions

1. Rinse the tomatoes, halve them, and scrape the seeds, soft centers, and juices into a small colander set over a bowl. Press on the tomatoes with a spoon or another sturdy utensil, then leave them to drain while you get the remaining ingredients ready.
2. Grate the onion into a bowl and put it aside.
3. Wash the chile, take out the seeds, and chop it.
4. Add the chile, salt, and garlic to a food processor with the steel blade in place. Pulse until the mixture turns into a smooth paste.
5. Add half of the chopped cilantro along with the onion, and process until everything is thoroughly blended. The original method used a mortar and pestle for this part, but the food processor makes quick work of it.
6. Transfer the mixture from the food processor to a mixing bowl.
7. Stir in the juice that drained from the tomatoes.
8. Chop the avocados and tomatoes, then add them to the bowl. Mix gently but thoroughly, crushing some of the avocado while leaving some in chunks.
9. Add the chopped parsley, the remaining chopped cilantro, lime juice, and olive oil, and stir to combine.
10. Taste to check the seasoning, then add more salt if you like and plenty of freshly ground black pepper.
11. Serve right away if you’d like, or refrigerate it and try it on the second day, when the flavors have had more time to come together.