Avocado and Tomatillo Green Chile Salsa + Baked Flour Tortilla Chips
These warm and crunchy tortilla chips combined with this delicious and easy to make no-cook salsa is quite addictive. This salsa reminds me of a salsa I first tasted it in Ixtapa, Mexico. The creaminess of the avocados combined with the pop of spice from the chile makes this salsa irresistible.
Place the tomatillo, chile, garlic, avocado, onion, cilantro, and salt in a blender and blend. Do not over blend. Salsa should be chunky. Taste and add more salt if needed.
Bake Flour Tortilla Chips:
Preheat broiler.
Using a pizza cutter, cut tortillas into 4 equal triangles. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 1 to 2 minutes on each side, or until golden brown and crispy.
Notes
This salsa tastes great at room temperature, cold, and cooked.