Tomatillos is an acidic, verdant fruit that looks like green tomatoes and part of the nightshade family closer to gooseberry than tomatoes. They have a rough papery husk exterior and firm smooth skins, after peeling the papery husk a bright green fruit is revealed that is tart, acidic with a bright crisp flavor. The skins are normally bright green but also grow in purple color.
Their tart-acidic fresh flavor lends to a variety of recipes, but the most popular use is in salsas. This Tomatillo Avocado Salsa is often called Salsa de Tomatillo y Aguacate or Avocado Green Salsa, Salsa Verde con Aguacate, Salsa de Guacamole, or Guacamole Salsa. You get the picture.
We start by lightly cooking the tomatillo either by roasting or steaming, then blending it with onion, jalepeño, garlic, cilantro. Avocados are added for creamy smooth texture, but essentially it tones down the sharp tart-acidic flavor of the tomatillos. The salsa is great for scooping with chips or makes an excellent component for Mexican bowls, tacos, burritos, sauce for quesadilla and so much more.
The creaminess of the avocados combined with tang of the tomatillos along with the pop of he from jalapeños and serranos make this salsa irresistible. So next time you see these interesting looking fruits pick up a few and make this salsa, I promise it will be your new favorite salsa.
My tips for the best Salsa
- This salsa will keep for up to one week in the refrigerator but may change color I recommend make as much as you can finish in 1-2 servings.
- This recipe yields about a large cup and medium heat salsa. If you prefer mild salsa, simply remove the ribs and seeds of the peppers before blending.
- The salsa is delicious even without the avocados. Can be used for green enchiladas.
Tomatillo Avocado Salsa (Salsa de Tomatillo y Aguacate) Makes 1 large cup
Ingredients
- 6 medium tomatillos husks removed, rinsed
- 1-3 Serrano and/or jalepeño peppers, seeds and ribs removed for milder salsa
- 1 large clove garlic
- 2 baby hass avocados pitted and peeled
- 1 small handful cilantro
- 1 teaspoon kosher salt
- 1-2 teaspoons lime juice, optional as I find tomatillos are pretty tart
Instructions
- Preheat oven to broil. Place the tomatillos, serrano or jalapeño peppers, and garlic on a lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully as the tomatillo burn very quickly..
- Cover and cool the vegetables.
- While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
- Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, cilantro, water if needed, and salt. Blend until creamy add the chopped avocados and pulse a few times so you get a slightly chunky salsa. Serve with chips or your favorite Mexican meal.
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