Tomatillo Avocado Salsa
This Tomatillo Avocado Salsa is easy to make and absolutely freaking delicious!
Things to know:
Is a tomatillo a tomato?
No, a tomatillo is not a tomato, but they are relatives in the nightshade family. While they may look similar to a green tomato, they are distinct vegetables with a firmer texture, a more tart and citrusy flavor, and a papery husk
What does tomatillo taste like?
Tomatillos taste tart, tangy, and citrusy when raw, with a flavor often compared to a mix of green apple and lime. When cooked, their flavor becomes milder, sweeter, and slightly smoky. This acidity is what makes them a popular ingredient in dishes like salsa verde, as it cuts through the richness of other ingredients
What is salsa made of?
That, my friend is a heck of a question. There is a seemingly endless variety of salsas. If you are talking traditional, “common” salsa, then tomatoes, onions, jalapeños, salt and pepper will get you there. Adding chile peppers, fresh cilantro, lime juice and cumin will take that “common” salsa to the next level. Want more heat? Then add some Serrano or habanero peppers. Want more flavor? Try grilling your ingredients before chopping or blending.
What is the number one salsa in Mexico?
HERDEZ® Salsa is the No. 1 salsa brand in Mexico.
What is the best salsa brand?
According to America’s Test Kitchen, the best salsa brand depends on your preference for chunky versus smooth, mild versus spicy, and fresh versus jarred, but top contenders include Herdez Salsa Casera for a versatile, homemade taste, Mateo’s Gourmet Salsa for a fresh, refrigerated option, and Pace Restaurant Style Salsa for a smooth, garlicky restaurant-like flavor. Other highly-rated options include Tostitos Chunky Salsa for a widely available favorite and Chi-Chi’s Thick & Chunky for a popular jarred choice.
Ingredients:
8 ounces (3 to 4 medium) tomatillos, husked, rinsed and roughly chopped
1 garlic clove, peeled and roughly chopped
Fresh hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and roughly chopped, either de-seeded and de-veined, or not depending on how much heat you like)
About 1/4 cup (loosely packed) roughly chopped cilantro, thick lower stems cut off
1 large avocado, pitted, flesh scooped from skin and roughly chopped
1 t Salt
1. In a blender or food processor, combine the tomatillos, garlic, green chile, cilantro and ½ cup water. Process to a coarse puree.
2. Add the avocado and pulse until nearly smooth.
3. Pour into a salsa dish. If necessary, thin to a desired consistency with a little more water (I often add 1 to 2 tablespoons more). Taste and season with salt. ENJOY!
Equipment used:
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