Tomatillo-Avocado Salsa

Tomatillo-Avocado Salsa

Mexican cuisine is one of my favorite on the planet.  Its boundaries reach so far beyond the food that most Americans are familiar with at most Mexican restaurants in The United States.  The methods and recipes are as time-honored and intricate as any Classical French recipe, and the ingredients warm the soul just as the sun warms the Earth.  It is easy to taste the passion that goes into making this vibrant food!

Since this week is Cinco de Mayo, I wanted to share some basic recipes, but also some recipes for ingredients and dishes that you may not be familiar with.

The following recipe is for an easy-to-make salsa that uses an ingredient called a “tomatillo.”  Tomatillos are often referred to as “Mexican green tomatoes,” and indeed, they do look a bit like a small green tomato.  Like tomatoes, potatoes and eggplant, they are members of the nightshade family, and are closely related to the cape gooseberry.  They are originally from Central America, and have been cultivated in Mexico prior to Columbus. They were an important staple in the diets of both the Aztecs and the Mayans.  A tomatillo fossil has been found in the Patagonian region of Argentina dating back 52 million years!

Tomatillos (little tomatoes in Spanish) have a tart flavor.  There are many varieties available which may have subtle flavors of other fruit including pineapple.  They are covered with a papery husk that is easily removed prior to cooking.  They are incredibly versatile, and can be used for countless preparations, from savory to sweet.

Tomatillo-Avocado Salsa

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Makes about 2 1/2 Cups

1#,  Tomatillos, Husked & Quartered
1 Each,  Avocado, Peeled & Seeded
1 Each,  Lime, Juiced
2 Tbs.,  Cilantro, Roughly Chopped
1 Each,  Jalapeno, Roughly Chopped, Seeds & Veins Removed
1 tsp.,  Kosher Salt

Method:

  • Combine ingredients in the bowl of a food processor
  • Process until nearly smooth

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