Avocado and Tomatillo Salsa - Salsa Verde con Aguacate

This year we decided to try growing tomatillos in our garden. We got our first plants at a local farm, where we were told that they wouldn't grow more then 2ft high or wide...Needless to say they exploded! 
We have been picking tomatillos almost everyday since Mid- June. A tomatillo is a small, round, green tomato-like fruit that is covered in a husk resembling a paper lantern. It originates in Mexico, where the Nahuatl word for it 'Tomātl' (pronounced 'toe-maa-tal') means 'fat, water thing.' You gotta love that description! If you've ever had Salsa Verde at a Mexican restaurant, you've tasted tomatillos. They have a similar taste to tomatoes but are a little more firm and tart. With all these tomatillos I decided to make my own version of Salsa Verde. This Salsa Verde or 'Green Salsa' is perfect as a summer dip with chips, as a topper to Veggie Tortillas, or as a side dish for grilled fish. The avocado, tomatillos, and red onions tie this salsa together giving it a unique piquant yet slightly sweet taste, full of summer sunshine and flavor.

Here is my recipe for this terrifically tasty and tart Tomatillo and Avocado Salsa:
Makes about 1 1/2 cups


1 Ripe Avocado cut into cubes
5 Tomatillos chopped
1 Small Red Onion chopped
1/2 cup Golden Cherry Tomatoes
1 small bunch of Cilantro chopped
1 small Jalapeño seeded and chopped
1 TBLSP Apple Cider Vinegar
Juice from 1 Lime
Pinch of Salt and Pepper

1. Wash and chop the Tomatillos, Tomatoes, Avocado, Jalapeño, Onion, and Cilantro.
2. In a bowl place chopped Tomatillos and sprinkle with salt and black pepper.

3. Add the Onion, Tomato, and Jalapeño. Stir and let sit for a minute.

4. Next add the Apple Cider vinegar and Cilantro. Stir and let sit for a minute.

5. Add the Avocado and squeeze the juice of 1 lime over it and mix throughly.

6. Let the flavors meld in the fridge for 10-15 minutes and before serving make sure to stir well.

Salsa Verde with Tortilla Chips

Handmade Corn Tortillas with Frying Cheese, Red Cabbage, and Salsa Verde.



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