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 and I have no doubt that it’s authentic! Taco trucks rank up there with five-star restaurants in my book!
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. The tomatillos, onions, and jalapenos are cooked in water, then drained before blending them with the avocados, garlic, lime juice, and cilantro.Be sure to salt it and add more lime juice if you want an extra zing! It’s delicious to add to salads, to eat with fish and chicken, but my favorite is on carnitas!
Avocado Tomatillo Salsa
Yield 1 quart
- 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 tbsp 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.