Salsa de Tomatillo con Aguacate
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
2 garlic cloves, cut in chunks
1-1/2 tsp. salt, or to taste
1 small white onion, coarsely chopped
2 – 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 – 8 average-sized tomatillos), cut into quarters
4 – 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt into a paste. Scrape down the sides if necessary with a rubber spatula and add the onion, chiles, tomatillos and cilantro. Pulse the ingredients to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yields about 2-1/4 cups.
Recipe by Zarela Martinez.