Tomatillo Avocado Salsa is similar to Salsa Verde. The only difference is that this salsa recipe includes the addition of fresh ripe avocado. It is easy-to-make and a great twist on salsa verde.
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. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.
This is an easy-to-make dip that looks pretty on a table at a summer BBQ. This salsa is so good and very addictive so have plenty of chips handy! My favorite way to enjoy this recipe is served with tacos and pork dishes. Once you try this salsa you will love it and find your favorite meal to serve it with.
- 1/2 pound tomatillos, husked, rinsed, and quartered*
- 1/4 to 1 fresh jalapeno chile pepper**
- 2 cloves garlic, peeled
- 1/2 cup cilantro leaves, fresh, lightly-packed
- 1 tablespoon olive oil, extra-virgin
- 1 large, ripe avocado, peeled and diced
- 1/2 cup onion, minced
- 2 to 3 tablespoons lime juice, fresh-squeezed
- Coarse salt to taste
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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.
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Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.
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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 do not learn this lesson the hard way!
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Wash the chile pepper first.
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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.
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Slice the chile pepper down the center with the tip of your knife.
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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.
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The 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.
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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 seeds.
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In a food processor, process prepared tomatillos, prepared chile peppers, garlic, and cilantro leaves until coarsely chopped.
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Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.
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Enjoy with your favorite chips!
* 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 tomatillos.
** You can adjust the amount of chile peppers according to your taste.
Categories:
Avocado Appetizers Avocados Chile Peppers Dips, Spreads, Pates & Terrines Salsa Southwest Recipes Tomatillos Tomato Appetizers