Man, I love Mexican food! I mean, like the kind they make in Mexico. Or rather like the kind that the Mexicans here in the US make. I've only been in Mexico, for a few hours, but I have no doubt that what I seek out here in my corner of the US is authentic! Taco trucks rank up there with five-star restaurants in my book! This Avocado-Tomatillo Salsa is one that I find at all of my favorite haunts.
One of my favorite things they make is an avocado salsa that is heavy on the avocado, supported by the tomatillos, onions, limes, garlic, and jalapenos.
What are tomatillos?
Tomatillos are known as Mexican husk tomatoes. But they are a different fruit than tomatoes. They are acidic as tomatoes are. You can grill them with the husk on as it burns off easily. Under the husk, you'll find a sticky substance on the fruit.
Grand Knowledge from Bon Appetit Magazine
Roasted tomatillo salsa is great. Raw tomatillo salsa is tangy and great. But tomatillos are good for more than salsa. You can keep the sauce train running by pureeing them into creamy sauces and curries, or add them into vinaigrettes for more acid. They can also sub in for a tomato when sliced thinly, layered over some ricotta, drizzled with olive oil, and eaten on toast. You can grill them with onions for steak side, incorporate them into bean-heavy chili or posole, or braise them with chicken for a saucy stew.
The tomatillos, onions, and jalapenos are cooked in water, then drained before blending them with the avocados, garlic, lime juice, and cilantro. In grilling weather, you can grill them instead of boiling them.
Be sure to salt it and add more lime juice if you want an extra zing!
Avocado Tomatillo Salsa is delicious to add to salads, to eat with fish and chicken, but my favorite is on carnitas!
Other salsas you might like:
Avocado Tomatillo Salsa
- 6 fresh tomatillos about 1 pound, husks and stems removed
- ½ white or yellow onion layers separated
- 2 jalapeno peppers stem removed (and seeds if you want it less spicy)
- 3 small avocados or 2 large
- 1 cup cilantro chopped
- 1 garlic clove
- The juice of 1 lime
- 1 tablespoon of Olive Oil
- Salt and Pepper to Taste
- Put the tomatillos, jalapeno peppers, and the onion in a pot, covered with water. Boil them until they change color, about 5 to 7 minutes.
- Meanwhile, cut the avocados in half and remove the pit. Scoop the avocado into the blender cup. Add the cilantro, garlic, half of the lime juice, garlic, and salt and pepper and purée.
- Once the tomatillos, jalapenos, and onions are ready, add them also to the blender.
- Finally add the olive oil, salt and pepper to taste.
- Blend everything together until you make a smooth purée.
- Now taste it and you can add the rest of the lime juice if you like or save it. You can also add more olive oil if you wish, but if you want to make it more liquid without the use of the oil, add more tomatillos until you reach the texture desired.
- Serve warm or cold with chips, seafood, chicken or as salad dressing or topping on tacos.
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