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Ethnic Sensations
July 2014

Avocado Tomatillo Salsa
By Heidi Allison


Avocado Tomatillo Salsa

This bracing, green salsa is the perfect marriage of creamy and tart—outstanding for cutting the richness of complex, hot and spicy foods. It makes an exquisite, fresh-tasting sauce for rich, grilled fish, such as Escolar, Chilean seabass, or salmon, and, is iconic as a topping for carnitas tacos or any, slow-roasted pork dish. This versatile sauce is also a great addition to any summer barbecue— try it slathered over smoked, grilled chicken or fresh ears of corn. It picks up any egg dish it touches…. A regional favorite found in restaurants throughout Cabo San Lucas, fresh Avocado Tomatillo Salsa a great addition to any cook’s repertoire!
Tomatillo

Another reason to give this dish a shot is: this salsa is so simple a child can do it —no cooking is involved whatsoever! Even the “culinary-challenged” that shy away from tomatillo salsa will love this dish. While most tomatillo salsas require roasting either on a comal, or in the oven, this dish only requires a blender and fresh ingredients. It goes from the blender to the table in 2 minutes, and keeps for 4 days in the refrigerator.

Avocado Tomatillo Salsa
Makes 4 cups


Ingredients
1 pound Tomatillos, husked, washed and cut in quarters
2 large Jalapeños, stemmed and roughly chopped
½ cup Cold Water
½ medium White Onion, cut in half
2 bunches of Cilantro, include stems and leaves
1 Tablespoon Kosher Salt
Hass Avocados, pitted and flesh removed

Preparation

Place the tomatillos, jalapeños, and water in the blender or food processor and blend until chunky

Place the tomatillos, jalapeños, and water in the blender or food processor and blend until chunky.

Add the remaining ingredients and purée about 2 minutes more, or, until no large chunks are visible.