Recipe by kiwidutch
Try this nice change of pace salsa that uses fresh tomatillos Adapted from ''Salsas and Tacos'' by the Santa Fe School of Cooking. Please note: this is an adopted recipe and I hope to make it soon. If you make it before I do, I would appreciate feedback, Thanks! ZWT REGION: Mexico /TexMex
- 1 1⁄2 lbs fresh tomatillos, soaked in warm water and husked (about 12-14)
- 1 medium white onion, peeled and cut into 1/4-inch dice
- 2 garlic cloves, peeled and minced
- 2 -3 fresh serrano chilies, to taste minced
- 1⁄2 cup coarsely chopped fresh cilantro
- 1 large ripe avocado
- 2 -3 limes, juice of, plus more to taste
- extra virgin olive oil
Directions See How It's Made
- Quarter tomatillos and place in work bowl of a food processor. Pulse to a coarse puree.
- Place tomatillos, onion, garlic, chiles and cilantro in a bowl; stir to combine.
- Cut avocado in half lengthwise, remove pit, cube flesh, and add to tomatillos. Season with lime juice, salt, sugar and drizzles of olive oil.
- Let stand 20 minutes. Taste and adjust seasonings.
- Serve with tortilla chips, tacos or fajitas.