Let’s Salsa
Tomatillo-Avocado Salsa
Avocado gives the usually tart tomatillo a nice creamy finish. I like this salsa very spicy, so dial it down by using fewer chiles. When picking out tomatillos, look for those with rich, green color and healthy-looking husks.
1 pound tomatillos, stemmed, rinsed and husked
Half a white onion
4 serranos chiles or 3 jalapenos
3 cloves garlic, peeled
Half a bunch of cilantro, some sprig is fine
4 cups water
1 large ripe Hass avocado
Bring the water to a boil and add all ingredients accept the avocado. Boil 4-6 minutes, until the onions, chiles and tomatillos are blanched.
Strain ingredients, reserving 2 cups of water.
Remove from heat and let cool while you set up your food processor.
Place ingredients, including avocado, in food processor with 1 cup of water and blend until smooth. Add remaining water a little at a time to thin the consistency if need be.
Place in freezer an hour before serving, or make a day or two ahead and store in the refrigerator. This works best well-chilled.
Salsa Roja
1 14.5 oz. can diced tomatoes
1 large clove garlic, peeled
2-5 fresh serrano or jalapeno chiles
¼ cup cilantro leaves
1 teaspoon salt
Half an onion, chopped
Black pepper to taste.
Place onion in food processor and chop. Remove to folded towels and wring out any liquid. Combine remaining ingredients in a food processor. Mix salsa with onions in a bowl, adjust salt and pepper.
Salsa Chile Arbol
1 pound roasted roma tomatos
2 cloves roasted garlic
8 Chiles de arbol
1/4 pound roasted tomatillos
2 teaspoon salt
1 teasooon brown sugar
1/2 teaspoon Mexican oregano
1/2 teaspoon toated cumin seed, groung
Black pepper to taste.
Juice of one lime or 1 tablespoon white vinegar
Roast tomatoes, garlic and tomatillos whole, until black on all sides. This can be done on a hot cast-iron skillet or griddle, in the broiler or on the grill.
Combine ingredient in a food processor and pulse to desired consistency.
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I don’t see the avocado part of the recipe in the Tomatillo Avocado Salsa