Foods | Cooking
Hints & Tips
This is kind of like a
Salsa Verde, but with the addition of avocado. This salsa is so good and very addictive!
Especially good served with tacos and pork dishes.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Tomatillo-Avocado Salsa Recipe:
Dips and Spreads,
Yields: serves many
Prep time: 20 min
tomatillos, husked, rinsed, and quartered*
1/4 to 1 fresh jalapeno
garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro leaves
1 tablespoon extra-virgin
1 large ripe
avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed
salt to taste
* Green tomato-like vegetables with paper-thin husks.
Tomatillos are also called "tomate verde" in Mexico (which means green
tomato) and are considered a staple in Mexican cooking.
Tomatillo is a member of the nightshade family, related to
tomatoes. Learn more about
** You can adjust the amount of chile peppers according to your taste.
Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded.
Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance.
Do not peel the green skin.
Prepare Chile Peppers:
Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch
your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile
pepper sticks to all it touches, and if you touch near your
eyes it will burn. Rinse well with copious amounts of
water. Please don't learn this lesson the hard way!
Wash the chile pepper first.
There is no certain way to tell if a
pepper is hot by looking at it, although I have heard many, many
wife's tales about dark spots, cracks and anything else. But the
only sure way to tell is by tasting.
Slice the chile pepper down the center with the tip of your knife.
You can see the membranes and seeds here in these two halves. The membranes are where the capsaicin is
stored. It is this part of the chile pepper that carries the heat.
seeds are not as hot, but since they
are a part of the membrane they do
have a slight bit more heat than the
green outer chile pepper.
If you are simply dicing your
chiles, the easiest way to clean
them is to cut them into
quarters. Then you can simply slide
a sharp knife carefully down the
green outer part of the chile pepper
removing the white membrane and the
In a food processor (I used my
Vitamix), process prepared tomatillos, prepared chile peppers, garlic, and cilantro leaves until coarsely chopped.
Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.
Enjoy with your favorite chips!