ATLANTA (FOX 5 Atlanta) - Chef Ford Fry releases new cookbook titled Tex-Mex. He stops Good Day Atlanta with a preview of what to expect inside. He is teaching viewers how to make a green tomatillo salsa. See recipe below. For more information on Ford Fry click here.
Tomatillo Crudo (makes about 5 cups)
1 ½ pounds 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 teaspoons kosher salt, plus more to taste
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 airtight container in the refrigerator for 2-3 days.