Name: Tomatillo-Avocado Salsa with Tortilla Chips
Yield: Makes about 6 cups
Ingredients: 2 pounds tomatillos, husked, rinsed, finely chopped (4½–5 cups); 2 large avocados (about 1⅓ pounds total), halved, pitted, peeled, finely chopped (about 2 cups); ¾ cup finely chopped red onion; ¾ cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 2 serrano chiles, seeded, finely chopped; Store-bought tortilla chips

The tangy tomatillos are balanced by rich, buttery avocados in this salsa recipe. Serve with your favorite tortilla chips—and margaritas.

Recipe notes