May 27, 2010

Tomatillo Avocado Salsa Recipe

My friend Aly makes an amazing Tomatillo Avocado Salsa. It's addicting. When she moved to Milwaukee we were worried we wouldn't be able to savor this delectable treat anymore, then she gave me the recipe. It's so simple, so delicious, and so versatile. I use it alone as a dip but also love it on scrambled eggs or mixed in with black beans and rice. Give it a try! It's perfect for all the upcoming Memorial Day Weekend Parties.

1 Lg. Can Tomatillos or 15-20 Fresh Tomatillos Boiled or 15-20 Fresh Tomatillos Roasted
1/2 Med. White Onion about 3/4 Cup
1 bunch cilantro
1 serrano or jalapeno pepper - This makes a fairly mild salsa without the seeds. If you like spicey keep the seeds and/or add more pepper
2 Avocados
Drain Tomatillos and put in blender. Dice Onion and add to blender. Cut stems off cilantro, chop a bit, throw in blender and pulse. Dice Pepper, add to blender, and pulse. 
Puree all ingredients thoroughly and throw in a bowl. Refrigerate until ready to serve.
Prior to serving cut up avocado into small chunks and add to salsa.


ashdyogi said...

yum.. may have to make this, this weekend.. thanks!

Jeremy Shapiro said...

Off to the grocery store to pick up the ingredients now! #nomnom

Jeremy Shapiro said...

Update! Made this on Sunday for a party and it was a total win. FYI, buying the 15-20 tomatillos to roast, and then picking up one measly Serrano pepper seemed out of proportion so I picked up 6. Then when I realized how much the tomatillos cook down and then blend down, I only threw in two whole peppers with seeds. Two is plenty. :)

Bottom line is that this is an awesome recipe and a total win. Thanks!

Tali said...

I am so glad you enjoyed it! It's a great base to experiment with different peppers and techniques. :D