Straight out of the ASP garden, freshly picked Creamy Avocado Salsa Verde 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 plant nurseries. Truthfully, I have no idea what I’m doing. I plant things in the wrong places, prune too much or too little, and forget to water.
I’m a bad plant-mamma.
Giving up mid-season, I always determine next year’s garden will be a masterpiece.
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 offer 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 Verde!
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. Tomatillo Salsa Verde is a true family favorite that is lighter and perkier than most tomato salsas. The extra acidity holds up well against spicy heat.
Today’s Creamy Avocado 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 my Creamy Avocado Salsa Verde recipe to make FOUR QUARTS in one batch! Of course you could half it, but once your friends and neighbors taste this Creamy Avocado Salsa Verde, they’ll be knocking at your doors holding bags of tortilla chips.
Plus, you can freeze this avocado salsa verde recipe 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.
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