Tomatillo Avocado Relish Food

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.

TOMATILLO SALSA

Steps:

• Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.

CRISPY SKIN BLACK SEA BASS WITH AVOCADO, TOMATILLO AND FENNEL RELISH

Steps:

• For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
• For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
• Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
• Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

TOMATILLO-AVOCADO RELISH

Steps:

• Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.

CHILI RUBBED BUFFALO BURGER WITH TOMATILLO SALSA AND AVOCADO RELISH

Steps:

• For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness.
• For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste.
• For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
• For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub.

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.

TOMATILLO RELISH/SALSA

Steps:

• Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
• Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
• In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
• Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
• After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
• Place the pot over high heat on your stove and bring to a boil.
• Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
• Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

TOMATILLO RELISH

Steps:

• In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.