This little ditty has fast become one of our favorite condiments to have on-hand. Vibrant, light and fresh, it is equally at-home as a sandwich spread, a fajita topping, or a dip for chips. It's got a nice kick without being too much, and the acidity from the tomatillos and the 1/2 lime make your mouth sit up straight and give thanks. Hallelujah!
Never cooked with or eaten tomatillos before? Well, that's gonna change…..NOW!
Interestingly, this dip holds it color pretty well considering that none of its ingredients have been blanched. We made a huge batch a while back that lasted about a week, and it remained bright green to the last chip. This one is dead simple to make, so whip some up soon while tomatillos are in season, and let me know how many different ways you can think to use it.
For all you Fall sports fans, another tailgate ready recipe (you're welcome).
Cheers – Steve
Tomatillo and Avocado Salsa
by: Steve Dunn
- 5 tomatillos, husked, rinsed, and coarsely chopped
- 1 cup chopped cilantro
- 2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds (or more to taste)
- 2 tablespoons chopped white onion
- 2 large garlic cloves, peeled
- 2 teaspoons kosher salt
- 1 large Hass avocados, halved and pitted
- Juice of 1/2 lime (or more to taste)
- Water (if required to this the salsa a little)
1. Put the tomatillos, cilantro, the chiles, onion, garlic, and salt into a blender. Blend until the salsa is very smooth, at least a minute.
2. Scoop the avocado flesh into the blender, and add the lime juice. Blend until smooth. Season to taste with additional chile, lime juice and salt, and add a little water if needed to achieve the consistency you want. Blend again.