Creamy Avocado Salsa Verde
Straight out of the ASP garden ~ freshly picked Roasted Tomatillo Salsa Verde Recipe that will make your head spin!
So when I say garden, I really mean flowerbeds.
For years I’ve pretended to have a green thumb, digging in the dirt, researching regional plants, perusing nurseries. Truthfully, I have no idea what I’m doing. I plant things in the wrong places, prune too much or too little, forget to water. I’m a BAD plant-mamma.
Giving up mid-season, I ALWAYS determine next year’s garden will be a masterpiece. Sigh…
A garden is never so good as it will be next year. ~ Thomas Cooper
This year I decided since my “landscaping” always looks wild and unruly, why not plant some produce in it. It couldn’t possibly make it look any worse. And you know what? It actually looks pretty good with the blooming squash blossoms, variegated heirloom tomatoes, Japanese eggplants, and ethereal tomatillos scattered about.
Tomatillos are such unique looking plants, with hearty tomato-like stalks, and little paper lanterns hanging everywhere. The tomatillos start out like tiny bulbs inside lime green lanterns. Then as they grow, they fill in the paper wrappings until they are tight. Full lanterns mean ripe tomatillos.
And they are very
hard to kill easy to grow! After sticking them in the ground with very little thought, they have taken off.
Tomatillos have a vibrant tart flavor–almost like a citrusy apple, and are much firmer than tomatoes.
What can you do with tomatillos?
- Eat them raw with a sprinkle of salt and sugar.
- Add them to cold or hot soups.
- Thicken and flavor chili.
- Fry them like green tomatoes.
- Chop them for salads.
- MAKE TOMATILLO SALSA!
Tomatillo Salsa is delightful in a raw or cooked state, but I prefer mine somewhere in between. Roasting the tomatillos for a short time provides a lovely balance in flavor, leaving the raw edgy appeal, but also providing a certain charred quality. Roasted Tomatillo Salsa, is a true family favorite that is lighter and perkier than tomato salsas. The extra acidity holds up well against spicy heat.
This salsa verde recipe is unique because it contains avocados as well as tomatillos. The creamy consistency of the avocados combined with the zippy tomatillos is sublimely addictive.
In fact, it’s so addictive that I’ve developed this recipe to make FOUR QUARTS in one batch! Of course you could half it, but once your friends and neighbors taste this Tomatillo Salsa, they’ll be knocking at your doors holding bags of tortilla chips.
Plus, you can freeze this salsa for later. Although It’s not a great idea to “can” anything with avocados, this Salsa Verde recipe freezes very well. So long after your tomatillos have withered away, you can enjoy roasted tomatillo salsa and wish for warm weather again.
Yield: 4 quarts
Prep Time: 20 minutes
Cook Time: 15 minutes
Roasted Tomatillo Salsa Verde
2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
2 Tb. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1 cup packed cilantro
1 lime (optional)
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.
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