Inspired by the delicious green salsa you'll find in just about any West Coast taco shop, this tomatillo salsa is sure to become a chip-dipping favorite. The tartness of the tomatillos is balanced by the creamy sweetness of the avocado. This salsa also develops its flavor as it sits, so we suggest you make it a day or so ahead of time. (Don't worry, the avocado shouldn't turn it brown even after several days).
Yield: 3 cups
- 6 – 8 fresh tomatillos
- 1 tbsp oil
- 1 large ripe avocado
- 1½ cups fresh cilantro
- Juice of 1 lime
- 3 garlic cloves
- ¼ small sweet onion
- ½ tsp salt
- Preheat the oven to 375 degrees F.
- Clean tomatillos by removing outer papery leaves. Slice them in half, toss in oil, and place cut-side down on a lined baking sheet.
- Place in oven and roast for 20 minutes. Remove and let tomatillos cool.
- In a blender, place all remaining ingredients and as many jalapeños as desired. Blend on medium speed for 30 seconds or until texture is smooth and creamy. Serve immediately or store in refrigerator in an airtight container for up to a week.
Featured Ingredient: Tomatillos
While tomatillos may look like and be related to their juicy red cousins, they aren't tomatoes. Tomatillos boast a tangy flavor, are bright green with a papery covering, and are still hard when ripe. Roasting is the best way to bring out their flavor and soften their texture. A staple in Mexican cuisine, tomatillos are most commonly used in salsas. Tomatillo plants grow similarly to tomato plants; however, keep in mind that you will need to plant at least two tomatillo plants for pollination. Learn how to grow tomatillos in your garden.Recipe by Sarah Ward, creator of the blog of the dirt