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 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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1 comment:
Yes you are the queen of salsas! This sounds so danged good - I absolutely would not remove the charred bits - so glad you are a charred gal too. :)
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