I am queen of the salsas, and what would the week be like without my providing you with yet another must for your repertoire? I don't think either one of us wants to think about that. Today it is salsa verde with the wonderful, creamy, packed-with-nutrition addition of avocado. Sound good? It is! It is also a breeze to make. Whip up a batch shortly after your guests arrive and serve it in the shell of the avocado. Delicious and great fun!
Avocado Salsa Verde
2 pounds fresh tomatillos, husks removed, roasted*
1 medium Melissa’s serrano chile, seeds removed, minced
1 clove garlic
3/4 cup chopped red onion
1/2 cup chopped fresh cilantro
¼ teaspoon cumin
3 tablespoons freshly squeezed lime juice
2 large avocados, diced
Kosher salt, to taste
*To roast tomatillos, preheat your broiler, line a rimmed cookie sheet with foil and place the tomatillos on top. Place as near to the broiler as your oven shelves will allow and roast until charred. Flip over to the other side and char. Remove to a plate lined with paper towels to drain. You can roast the chile and garlic along with the tomatillos, but watch it as will roast more quickly. Do not remove the charred bits, they add flavor to the salsa.
Place tomatillos, chile, and garlic in food processor. Pulse until a coarse puree forms. Pour puree into medium bowl. Mix in onion, cilantro, cumin, and lime juice. Fold in avocado, and season with salt and pepper. (Can be made 4 hours ahead. Cover; chill in fridge).
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