Every winter, about this time of year, I crave GREEN stuff. It could be a simple salad (I’m not sure why when the weather turns chillier my desire to eat salad goes down), or it could be some goodness in the form and shape of avocado - that amazing creamy, satisfying, buttery fruit. If you add some tomatillos, cilantro and jalapeños, well… we have all sorts of delicious green stuff.
This recipe comes from my sister Lucía - during a casual conversation a few years ago she told me about this way of making salsa. It is like a cross between a simple blended guacamole and a green tomatillo salsa. You can eat it with chips, on tacos or flautas, and it is absolutely addictive. It definitely falls into the “green” category and it is delicious and super easy to make.
Once you make it you will find yourself secretly snacking on it with corn chips (no one will fault you for that!). It keeps well in the fridge for at least 5 days (if it lasts that long), because the acidity in the tomatillos keeps the avocado from oxidizing. Next time you find yourself with a couple of lonely avocados languishing in the fridge and a few tomatillos, give this salsa a try, your corn chips will thank you!
SALSA AGUACATADA
Avocado Tomatillo Salsa
6 tomatillos, husked, cleaned and cut into quarters
2 small ripe avocados, peeled and cut into chunks
1/4 cup onion, chopped
1 small garlic clove, peeled
1 Jalapeño chile, stemmed and chopped (seeded if you want less heat)
1/2 cup chopped cilantro
1/4 cup water (as needed)
Juice of half a lime, or to taste
Salt to taste
Place tomatillos, avocado, onion, garlic, jalapeño and cilantro in the blender and process until very smooth. Add water as needed to make a smooth sauce. Season to taste with lime juice and salt.
Makes about 2 1/2 cups.