What's not to love about salsa? This time of the year it is fresh, cool and spicy. My favorite salsa is a green salsa or salsa made from tomatillos. I really love this classic Mexican salsa made from raw tomatillas. This salsa works well as a dip, a sauce for simple grilled chicken or fish and is especially perfect on tacos or chalupas. I really, really love it in my chanchito bowl from Chile.
Here is a favorite recipe for tomatilla avocado salsa. There are other variations. This is a classic recipe and is super easy to make and because of the high acidity in the tomatillas the avocados don't turn brown quickly. So you don''t have to eat it all at once! You can have it on your eggs in the morning, on your taco or burger for lunch and as a sauce for you grilled fish or chicken for dinner. I love versatility.
OK back to the recipe. Add 1/4 cup of water and give the food processor several good pulses until you are happy with the consistency. Cut up an avocado like this while it is still in the skin.
Tomatillo Avocado Salsa
1/2 lb. of tomatillos or 4 medium tomatillos, quartered
1/2 cup of cilantro
2 serranos or 1 jalapeno, roughly chopped
1/4 cup of water
1 ripe avocado
1/2 of a medium sized white onion, diced 1/4 inch
1/2 teaspoon of salt to taste
Place tomatillos, cilantro, pepper, 1/4 cup water in a food processor. Pulse until it is a slightly chunky puree. Cube an avocado and place into the processor and pulse a second or two. Make sure to keep the avocado in good sized chunks. Place the diced onion in a colander and give it a good rinse in cold water to rid the onion of the sulfur flavor and then add it to the salsa and stir. Season with salt and stir.
Nutritional Tidbits: Tomatillos are low in fat, low in calories and low in salt. They are a good source for iron, magnesium, phosphorous, copper, Vitamins C and K, Niacin, Potassium, manganese and dietary fiber. Avocados are a nutritient dense food and have fat soluble vitamins such as K and E, have several B vitamins, fiber and monounsaturated fats.