Prep 10 mins
Cook 25 mins
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
- 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.
Very different! I have never made a recipe with tomatillos before so it was fun to try this. I used 2 avocados and served this with chips. Very nice!
We really liked this salsa. I cut the recipe in half and it made 4 servings which we enjoyed with burritos.The lime and tomatillos gave it a fresh tart flavor. If I were to make it again, I would double the amount of avocado. Thanks Kiwi!