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| Glamorosi Recipe: Salsa Verde with Avocado |
Despite the fact that I cook Mexican food at home, we still enjoy ordering from the taquerias and taco trucks in my neighborhood. The sauces that come with the orders are often too hot for me (I'm a spicy food wuss) so I keep my own milder versions on hand including salsa verde, a flavorful green sauce made with fresh tomatillos. For my recipe I use one poblano or half a jalapeno, but you can use whatever pepper you fancy. If you don't care for cilantro, don't use it (or try parsley); the sauce will still be delicious. We use salsa verde on Mexican food, of course, but it's tasty on almost everything; lately I've been adding to grilled tofu.
Preparation: approx. 30 minutes; yield: 2 to 2.5 cups.
INGREDIENTS:
10-12 tomatillos (remove husk and rinse)
1 or more peppers, variety your choice
1 avocado
1 small onion, chopped
1-2 garlic cloves
1 lime or lemon wedge - about 1/8 of the fruit
Fresh cilantro - 1/8 to 1/4 cup
Kosher salt (1/2 to 1 teaspoon should do it)
DIRECTIONS:
1. Cut tomatillos in half and broil until they are blackened (around ten minutes). Turn pan a few times so they char evenly. Once they are cool enough to handle you can remove the skin if you like (we like the charred taste and leave it on). IMPORTANT NOTE: When I'm cooking outside I also blacken the pepper, but not in the house because hot pepper fumes can be hard to breathe. ALSO: Be sure to wear gloves and/or wash your hands after handling the pepper. ONE MORE THING: You can make this without roasting the tomatillos; if you'd prefer it that way, just start at step 2.
2. Put tomatillos, pepper, onion and garlic in blender or food processor, pulse until chopped. Add in the avocado, cilantro, salt and a squeeze of the lime; pulse to desired consistency. We prefer a lumpy texture as opposed to it being completely pureed. If it's too thick add a little water; a tablespoon or two will usually suffice.
3. Transfer to a jar or bowl, taste it, add more salt of you like. You CAN eat this right away if you're in a hurry, but it tastes better if you chill it in the refrigerator for several hours and allow the flavors to marry.
For more Glamorosi Recipes click here. All recipe text and photos ©Reese Amorosi / Glamorosi 2015; we're thrilled when you link to our posts, but please do not reprint (except for personal home use) or repost in full or in part without written permission.
Posted on Wednesday, September 9, 2015
