This salsa version of guacamole is highly flavored, but not too spicy. It makes a great sauce for fish as well as a dip for tortilla
chips.
Prep Time: 15 minutes
Advance Prep: may be refrigerated up to 2 days.
Tomatillo-Avocado Salsa
Ingredients:
- Fresh tomatillos or 1 can (13 ounces) tomatillos, drained
- 2 large cloves of garlic, peeled
- 2 large green onions with tops, coarsely chopped
- 1/2 cup packed cilantro leaves
- 4 teaspoons Jarred salsa jalapeño or hot picante salsa or minced fresh jalapeños
- 4 teaspoons fresh lime juice
- 1/2 cup vegetable or chicken broth
- 1 teaspoon sugar
- 1 large or 2 medium avocados, peeled, pitted, and coarsely chopped
- Salt to taste
- Tortilla chips, for serving
Directions:
- To Prepare Tomatillos:
- If using fresh tomatillos, remove husks and wash. Bring a medium pot of water to a boil, add tomatillos, and cook for
5 minutes, or until soft. Drain and cool.
- If using fresh tomatillos, remove husks and wash. Bring a medium pot of water to a boil, add tomatillos, and cook for
- To Make Salsa:
- In a food processor with the metal blade, mince garlic and onions.
- Add cilantro, tomatillos, and salsa jalapeño, and process until pureed.
- Add lime juice, broth, and sugar, and process to blend.
- Add avocado and pulse until finely chopped but not pureed.
- Place in a bowl and add salt to taste. (Salsa may be refrigerated up to 2 days.)
Serve with tortilla chips.
Makes: 2½ cups
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