Recipe courtesy of Bobby Deen
Episode: Mexico in BK
30 min
30 min
2 cups


  • 6 tomatillos, husked
  • 1 tablespoon olive oil 
  • 2 cloves garlic, smashed 
  • 2 limes, juiced 
  • 1 avocado 
  • 1 jalapeno, split and seeded 
  • 1 small Vidalia onion, quartered 
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for garnish 


Blister the tomatillos directly over a gas flame or under the broiler, using a pair of tongs. When the tomatillos are charred all over, add them to a blender. Add the olive oil, garlic, lime juice, avocado, jalapeno and onion to the blender. Pulse until the tomatillos break down. Season with salt and pepper. Serve immediately, garnished with chopped parsley.

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