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Tomatillo and Avocado Salsa

In Appetizer, Avocado, Cilantro, Hors d'oeuvres, Jam, Compote, Chutney, Condiment, Lime, Mexican, Recipe
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Salsa and Chips-Blog 299
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!

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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

(Print Friendly Recipe)

 

Ingredients:

  • 5 tomatillos, husked, rinsed, and coarsely chopped
  • 1 cup chopped cilantro
  • 2 fresh serrano or jalapeƱo 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)

 

Method:

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. 

 

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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