In the hierarchy of deliciousness, avocado sits high on that list. In my world, a good avocado can make or break a dish. I’m that guy who’s hitting up several stores to find a nice and ripe avocado – especially – if I’m going to be using said avocado that same day. I can get a little obsessed – I’m a little crazy sometimes.
So today, why not present a recipe with avocado? Pair it was something a little spicy (jalapenos) and a little tangy (tomatillos) and you have something that you can dollop on many a good Mexican dish – plus, I’m sure it’ll show up in a later recipe (insert winky face here)
Of Note: If you have (homemade or storebought) salsa verde on hand (as I often do) you can make this by simply blending the salsa verde with avocado. Use about 1 avocado for every 3/4 cup of salsa verde – just adjust salt and add a squeeze of lime if you’d like. Happy Cooking!
Salsa De Aguacate; Avocado Salsa
1/2 pound of tomatillos (husks removed and washed gently with warm water)
2 small or 1 large avocado
1 – 3 jalapenos (depending on how hot you like your salsa)
1/2 white (or Spanish) onion roughly chopped
1 clove of fresh garlic or 1/2 tsp of garlic powder
1/4 cup cilantro
splash of fresh lime juice (optional)*
salt to taste
1. In a small sauce pan bring 3 to 4 cups of water to a boil.
2. Add your tomatillos and jalapeno(s) to the boiling water.
3. Boil for 10 to 12 minutes or until they are a murky green – reserving some of the water.
4. In a Blender add your cooked tomatillos, (pitted and scooped out) avocado(s), jalapeno(s) onion, garlic, cilantro and a pinch of salt.
5. Blend thoroughly – add some (and lemon if you want a little more tang) of the reserved water (and lime if you want a little more tang) for a thinner consistency (I rarely add water as I prefer a thicker salsa)
6. Salt to taste.