AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
TOMATILLO & AVOCADO SALSA
Make and share this Tomatillo & Avocado Salsa recipe from Food.com.
Provided by RecipeMonster
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
- Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
- Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.
Nutrition Facts : Calories 71.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 2.1, Sodium 394.7, Carbohydrate 4.6, Fiber 2.8, Sugar 1.1, Protein 1.1
AVOCADO AND TOMATILLO SALSA
Steps:
- Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
- Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.
TOMATILLO AVOCADO SALSA
Steps:
- Grill poblano directly on gas flame or on a grill pan until blackened, turning frequently, 12 to 15 minutes. Transfer to a paper towel; let cool. Peel, seed, and remove stem; set aside.
- In the bowl of a food processor fitted with the metal blade, combine tomatillos, onion, poblano, cilantro, and salt. Pulse until coarsely chopped, about 30 seconds. Can be made ahead up to this point and stored refrigerated for up to 3 days.
- Transfer to a medium bowl. Stir in avocado. Taste and adjust for seasoning. Serve immediately.
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
AVOCADO AND TOMATILLO SALSA
Provided by Luis Miguel López Alanís
Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).
TOMATILLO-AVOCADO SALSA
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeno, turning occasionally, until lightly charred, about 10 minutes.
- Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. Transfer to a medium bowl, and fold in avocado.
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