Avocado salsa……

My favorite snacky thing in the whole world, is chips and salsa. I love a good salsa. There are so many varieties and I love them all, except for sweet ones. This one is a real favorite of mine. It has tang, it’s creamy and it has a bite. I can’t handle the heat like I used to. But I do like this one pretty spicy. I use serrano peppers, but jalapeno works just fine. Unfortunately with this batch, I had a pretty crappy avocado. Don’t you just hate that!! You pick out a pretty avocado…..you’re all excited to cut it open and then yuck…..little brown specks. Oh, that makes me mad. 🙂

So tomatillos….have you used them before? People refer to them as little green tomatoes. But did you know that they are actually a berry? Well, so they say anyway. It’s pronounced Toh-Mah-Tee-Yo. They are very tart, have a papery husk and once you peel away the husk, they feel a bit tacky or sticky. They are used a lot in sauces. I usually boil or roast them for salsa. But you can also use them raw. I prefer them roasted.

I highly recommend this salsa. Grab some good tortilla chips and dip away!! Or make some tacos. YES!! Oh, and it’s good on scrambled eggs.


Avocado Salsa

1 medium sized avocado
5 or 6 tomatillos (husks removed and cut in quarters
2 or 3 cloves of fresh garlic (depending on how much you like garlic)
handful of cilantro
1/2 of a medium onion, cut in large chunks
1 lime
1/4 tsp ground cumin (optional)
salt to taste
1 or 2 fresh serrano or jalapeno peppers

Heat oven to 400. On a baking sheet, toss the tomatillos, garlic, onion and peppers with about 1 Tblsp of vegetable or olive oil. Roast for 10 – 15 minutes. They should be soft.

In a food processor, add the roasted ingredients, cumin and cilantro. Squeeze the juice of half of the lime into the mixture. Pulse, pulse until smooth.

Scoop the avocado out of its skin, and dump it into the mixture. Pulse again to desired consistency. If you like a chunkier salsa, you can leave some parts of the avocado in chunks to stir in.

Add salt to taste. Tomatillos are tangy, but if you want more tang, add more lime juice. Allow to sit for a while, tightly covered. Store in the fridge. The lime will keep it from turning brown.
Good stuff!



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