Nothing says “Tex-Mex” like a good green sauce. Having fine-tuned my salsa recipe to something that turns out pretty consistently each time, I decided to move on to something new. Salsa Verde. I figured it couldn’t be too hard – basically a salsa made with tomatillos instead of tomatoes, with the addition of avocados.
Ingredients: @15 tomatillos, 1 bunch cilantro, 2 large avocados, 1 onion, 2 small seeded jalapenos, 5-6 cloves garlic, spash of lime juice.
Directions: Chop the garlic, onion & peppers in a food processor. Be sure to seed the jalapenos if you have children who don’t like spice, otherwise, leave seeds in at your own liking.
Peel the tomatillos & blanche them (put them in boiling water for several minutes, then move them to ice water). This helps the peels slide off easily.
Peel the tomatillos and add them to the food processor, along with the avocados and a splash of lime juice. Blend to desired consistency.
Easy Peasy! This turned out quite yummy. Even two of my three girls enjoyed it.
EDITED TO ADD:
Did you know that they sell tomatillos in a can? Check the “international” aisle of your local grocery store. You can drain the can and dump it in and skip all the steps about blanching the fresh tomatillos!