Tomatillo-Avocado Salsa

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Tomatillo-Avocado Salsa

This recipe is from the Mexican Table Salsas course, in the eCGI

This is a common taqueria salsa that provides a counter to the chile de arbol salsa above. Where that is quite hot and earthy, this one has a cooling effect and a much brighter flavor. This recipe is adapted from one provided by the taqueria La Iguana Feliz in Portland, Oregon.

• 1 small Hass avocado
  
• 1 tomatillo
  
• 2 jalapeños
  
• 1/2 c white onion, diced
  
• 1/4 c cilantro, chopped
  
• 1/2 T salt
  
• 1-1/4 c water
  

Remove the meat from the avocado and the tomatillo from the husk and add to a blender. Remove the jalapeño stem and add the jalapeño along with the onion, cilantro, and half the salt to the blender. Add 1/2 cup water and puree until smooth. Add more water until the salsa reaches the consistency and intensity you desire. Finish salting to taste. Makes about 2 cups with all the water

Keywords: Condiment, Dip, eGCI

( RG939 )