Avocado Salsa Verde Food

AVOCADO SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
• Roast in the oven for 15 minutes-until the exteriors are blistered but the insides are still slightly raw.
• Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
• Cut the jalapenos in half and scrape out the seeds. Discard seeds.
• Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
• Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
• Repeat with the remaining ingredients.
• If you desire an extra tart quality, add a bit of lime juice at the end.
• Not a good idea to can due to the avocado. However, it will freeze well.

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Steps:

• In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
• In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
• Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
• Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
• Makes about 2 cups.