Avocado Salsa Verde Food

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
• Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

AVOCADO SALSA VERDE

Steps:

• Pull the husks off the tomatillos and give them a good rinse.
• Cut the stems out of the tomatillos if you want.
• Roast the tomatillos in the oven for 10-15 minutes or until they start to turn army green
• Add tomatillos to a blender or food processor along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of the jalapeno
• Pulse blend and taste for heat level
• If you want more spice add more jalapeno (either ¼ or ½ more)
• Once happy with the heat level, add the avocado to the blender and combine well
• Salt to taste
• Serve immediately

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.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.