There are times when I just crave the tartness of a green salsa. And many of those times, I’m impatient. I want it NOW. I could seek counseling for my inability to deal with need and want. Or I can pick up a can of tomatillos.
I choose the can. Although you can make salsa from raw tomatillos, I prefer them cooked in some manner before going into the salsa. You can boil or roast them. Either way, with fresh tomatillos you have to peel them, then halve them if you are roasting, and there’s the mess and … There’s that can solution again: already with the leaves off, and already cooked.
All I have to do is not mess up with can opener and spill juice on the counter or floor. My lovely wife Suzen is fastidious about a kitchen free of mess, wet spots and sticky spots. She keeps finding them. I don’t know who puts them there.
This recipe produces a salsa that is tart but not overly so. The avocado adds to the green but of course contributes essential smoothness. This recipe calls for some heat, one serrano chile. Open up your vegetable bin and use what you have, just adjusting the amount depending on the actual type of chiles you have around.
What did I use? One poblano unroasted but washed, quartered and tossed into the blender. I was hotly happy with the results and very happy at my preparation time. I know the recipe says to refrigerate for up to two hours or until ready to use. I was ready then, and the next day the leftovers were even better. [Yes, the tomatillos had contributed some pectin so the next day required just a touch of stirring to loosen it up. That’s your chance to add some additional lemon or lime juice to brighten the flavor if you desire.]
This recipe comes from Fresh Mexico, a delightful book with 100 very authentic, very quick and very, very delicious recipes.
Easy Tomatillo Avocado Salsa
Yield: about two cups
Ingredients:
- 8 ounces tomatillos from the can
- 1 avocado, halved, pitted and peeled
- ½ cup [packed] fresh cilantro leaves
- 1 serrano chile
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
Preparation:
Combine the tomatillos, avocado, cilantro, serrano chile, and lemon juice in a blender and puree until smooth. Season the salsa to taste with salt and pepper.
Refrigerate for up to 2 hours or until ready to use.
Source: Fresh Mexico by Marcela Valladolid