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Creamy Avocado and Tomatillo Salsa

March 6, 2015

 

 

 

No... This is not a face mask. But if you enjoy the feeling of jalapeños burning your skin and eyes, then feel free to make this a multi purpose recipe. Otherwise it is a delicious, creamy and intense avocado tomatillo salsa. And probably one of the only things in the world I will make with raw onions. And as a friend observed "it is still green". I don't know if its the tomatillos or the abundance of lime, but the avocados don't really turn brown in this delectable dip. Although it can be served as a salsa at a party, it is also a great topping for entrees. You will see it later tonight on my halibut tacos. Nom. Nom. Nom. It will also make another cameo as you see a different twist coming up on my blog. Starting Monday I will be doing a 30 days cleanse with no processed foods. And this beauty will be on my barbacoa bowls. Mmmmmm. Its easy, fast and versatile. So here you go...
Makes about a quart (So feel free to halve it. Wink.)

 

Ingredients:
6 tomatillos
2 avocados
4 jalapeños

1/2 yellow onion
1 head of cilantro
3 limes
4 cloves of garlic
1 tbsp honey or agave
1 tsp salt
1 tsp pepper
1 tsp cumin

 

Instructions:
1. Add your tomatillos (peeled and halved), avocados (removed from skin and core removed), juice of 3 limes, honey, and garlic to a Vitamix. Blend until pureed.
2. Halve and clean the inside of your jalapeños. Scrape them out fairly thoroughly, or else the jalapeño flavor may be too intense. Add the jalapeños, salt, pepper and cumin to the blender. Blend until smooth.
3. Add your cilantro. Just cut the leafy part off of the clean head and toss into the blender. I just kind of chop mine off where the leaves end and it becomes all stems; discarding roughly the bottom third. Now I did not do this in my picture and it all looked to homogeneous for me. So if you add the cilantro last, as instructed here, then you will have the beautiful little green flecks in your salsa.
Serve with chips or as a sauce for an entree.
Enjoy!

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August 2, 2018

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