Oh man. My treadmill and I are going to become very close friends, thanks in large part to Mama Ray’s cooking and in small part to Chin Wah’s egg rolls. Being home reminds me of all my favorites–the recipes I’ve had so often in my life that they’ve somehow slipped to the back of my mind while I’m toiling on new ideas. But Mama Ray has also been working on new recipes while I’ve been away . . .
Roasted Tomatillo Avocado Salsa. Ummm . . . yes please?! I tried to talk Mom into doing a guest post on the blog but she opted out while still being willing to drop a little bomb of DELICIOUSNESS on the world. Her tomatillo avocado salsa just won a corporate salsa contest for the second year in a row, so the “award-winning” claim is 100% legit. And well-deserved!
This easy tomatillo avocado salsa comes together in a snap and is good on everything. (My personal favorite being beef tacos. Fo sho.) I’ve included a list of our favorite salsa-vehicles below. Mom says you can skip the roasting step and it’s still yummy, but roasting the peppers definitely gives it another whollop of flavor. And adjust the number of jalapenos and serranos based on your heat tolerance. (Mom and I tend to be surrounded by some whimpy salsa players, but we make do.)
Adding a Spike of Tomatillo Avocado Salsa Awesomeness:
- chips & dip
- tacos / burritos – fish, beef, chicken, carnitas
- salad dressing
- your thumb (ha – or is it just me that scoops up that extra drop, rather than let it go to waste on the counter?)
4 cups salsa
15 minPrep Time
15 minTotal Time
- 1 lb tomatillos
- 1 jalapeno pepper
- 1 serrano pepper
- 1 medium-large yellow onion
- 1/2 cup fresh cilantro, loosely packed (about 1/4 of a bunch)
- 1 avocado
- 1 lime, juiced
- 2 garlic cloves (or 1 teaspoon diced garlic)
- 1 teaspoon coarse salt
- Preheat the broiler. Peel/remove the husk from the tomatillo peppers and chop the tomatillo peppers in half. Scatter tomatillo, jalapeno, and serrano peppers on a baking sheet. Spritz with olive oil and broil until the peppers' skins start to sweat and blister. (About 2 minutes per side. A little bit of char is fine--but you don't want them burnt.) Remove peppers from oven and allow them to cool.
- When peppers are cool enough to handle, remove stems from jalapeno and serrano. Roughly chop all of the peppers and add to a food processor.
- Rough chop avocado and onion and add to food processor. Add juice from one lime, cilantro, garlic cloves, and salt. Pulse until you get your desired salsa consistency.
- Serve with chips, tacos, quesadillas, salads, and pretty much everything else!
Store salsa in an airtight container in the refrigerator for up to two weeks.