Crunchy Tomatillo Avocado Salsa Salsa Verde Crujiente Con Aguacate Food

GREEN SALSA WITH AVOCADO

Steps:

• Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
• Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste creamy avocado green salsa.

SALSA DE TOMATILLO CON AGUACATE

Steps:

• In a food processor or blender, process the garlic and salt to a paste.
• Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
• Process with an on-off motion to make a slight chunky puree.
• Scoop out the avocado flesh into the machine and process to the desired smoothness.
• Serve within 1 hour (or preferably at once).

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE

Steps:

• Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon. Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

AVOCADO AND TOMATILLO SALSA

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

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.

AVOCADO TOMATILLO SALSA

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.

AVOCADO AND ROASTED TOMATILLO SALSA

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.