Creamy with a kick is what comes to mind when I dip tortillas or lavash into this salsa.
The September Daring Bakers challenge required the members to make both lavash and a dip or other condiment to serve with it, and considering our abundance of tomatillos and jalapeños coupled with my utter devotion to avocados, the choice was an easy one. I wanted to make it a little spicier than the previous version to help balance the rich creaminess of the avocado, so we roasted four of our homegrown jalapeños with the intent that we could use them all if necessary, but three seemed to be just right.
It comes together pretty quickly, and I had a batch ready in time for appetizers on a week night. Michael enjoyed it so much he had it for breakfast the next morning, spread all over an omelet and topped with mixed cheeses.
This recipe makes about four cups of salsa.
ROASTED TOMATILLO JALAPENO SALSA WITH AVOCADO
Serves 8.
Equipment
large skillet, lined with foil (for easy clean up)
blender
Ingredients
8 medium tomatillos
3 or 4 red jalapeños
2 avocados, cut into chunks
large handful of cilantro, leaves and stems
1 small onion, finely chopped
1 tablespoon fresh lime juice (optional)
salt, to taste
Preparation
1. Place the halved tomatillos and the whole garlic clove in the large skillet lined with foil. Set the skillet over medium heat and and dry roast for about 3 to 4 minutes per side. The tomatillos should be soft and blotchy and the garlic will be browned. Transfer the roasted tomatillos and garlic to the blender.
2. Dry roast the jalapeños in the skillet, until the skin blisters. Remove the the heat and slice down the middle, removing the seeds and membrane. Add to the blender along with the avocado chunks and cilantro. Blend until you have a smooth consistency. Taste and add lime juice if desired and blend again. Pour into a serving bowl.
3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve. Makes about 4 cups of salsa.
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MyKitchenInHalfCups says
September 30, 2008 at 12:35 pmI like it. Tomatillos are so excellent. And how can you miss with avocado.
De in D.C. says
September 30, 2008 at 1:51 pmIf the recipe tastes half as good as those pics look, this will be a winner in my house. My 8yo doesn’t care for salsa verde, but loves guac, so I definitely need to try this to get his opinion.
JennDZ_The LeftoverQueen says
September 30, 2008 at 2:36 pmWow, that is a beautiful salsa! I love the color. How can you go wrong with tomatillos and avocado?
Usha says
September 30, 2008 at 3:35 pmWhat interesting ingredients in your salsa, the salsa looks delicious 🙂
Ushas last blog post..Savory Sesame Rice
Karina says
September 30, 2008 at 3:50 pmAndrea- Your salsa looks muy delicioso! I love the lemony taste of tomatillos. And thanks for the link to my guacamole. All this yummy salsa and guac talk makes me want to have a party. Fiesta?
Karinas last blog post..Moroccan Coconut & Chick Pea Soup
Andrea says
October 1, 2008 at 7:50 amMyKitchenInHalfCups, we use avocados in so many things. Love them!
De in D.C., I hope you family enjoys it.
JennDZ_The LeftoverQueen & Usha, thanks!
Karina, I think a fiesta in definitely in order. 🙂
Jen says
October 1, 2008 at 9:49 amToo funny, I posted my guac recipe just the other day! 🙂 Yours sounds feisty and delicious.
Jens last blog post..ptp is gettin’ around
Kim says
October 1, 2008 at 9:14 amMmmm, this looks really good, Andrea. My dad is coming today to visit from California – looks like a great snack to have on hand while he’s here.
Kims last blog post..Grow Your Own: Chicken Cacciatore
Ben says
October 1, 2008 at 9:57 amThat is a delicious combination of Mexican ingredients. I love that color! Delicious!
Bens last blog post..Silence
Y says
October 1, 2008 at 8:56 pmI adore avocados, but usually like them plain, sliced up in a salad or something similar. Your dip sounds great though, especially with the jalapenos in it!
Lynda says
October 3, 2008 at 12:54 pmThis sounds like one-stop shopping with the acidity of the tomatillos, heat of jalapenos and creaminess of avocado. I look forward to trying it! Interesting technique with lining a skillet with foil – is it to prevent sticking?
Lyndas last blog post..Comfort Food
Andrea says
October 3, 2008 at 1:07 pmLynda, yes the tomatillos start to stick as they release their juices, and the foil makes for easier clean up. I borrowed that technique from Rick Bayless. 🙂