Tomatillo-Avocado Salsa

This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper slices, jicama and radishes. It’s also a nice addition to any grilled or roasted meat, poultry or seafood. — Andrew Zimmern

Photo by Madeleine Hill

Ingredients

  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 cup onion, minced very fine
  • 2 serrano chiles, deseeded, minced very fine
  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 1 ripe avocado
  • 3 tablespoons fresh chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • Tortilla chips, jicama, red pepper and radish, to serve

Instructions

Servings: Makes about 2 cups
Total Time: 20 min

Remove the husk from the tomatillos and rinse. Cut into quarters.

Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor. Pulse to combine (do not over puree). Reserve.

Halve the avocado, remove and discard pit and scoop out the flesh, discard skin. Using a fork, mash the avocado into the sauce with the lime juice.

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>