It’s also great for treating a bad sunburn. That’s right, just serve this and chips along with three or four margaritas, and the victim will feel significantly better in no time.
I will admit this is a sauce I take for granted. I’m
lucky enough to live near San Francisco’s Mission District, and there are
hundreds of taquerias and restaurants, all of which feature some type of fresh,
green salsa. Each place uses a slightly unique combination of ingredients, but
I’ve never had one I didn’t enjoy.
Not all contain avocado, but I really like the addition
since it adds a wonderful richness, and the extra fat helps carry the other
flavors around. As you’ll see next week, this was delicious on some pork tacos,
but there are so many other amazing options. Try it on scrambled eggs, use it
as a relish for sausage, or as a dip for fried-anything. I really hope you give this a try soon.
Enjoy!
Ingredients for about 1 1/4 cups:
1 generous cup sliced tomatillos (about 6 oz by weight)
*Note: if you can’t find fresh, you can use canned
tomatillos in a pinch
1 tbsp minced Serrano pepper, or to taste
1 large ripe avocado
1/4 cup packed cilantro leaves
1/2 lime, juiced
20 comments:
Looks good!! Will have to try this. Food wish...since I have a zillion tomatoes from the garden, any chance of a tomatoe pie in the near future??? Pleazzzzzze!!!
beautiful, C.J. I love it! I will do this recipe soon!
How does it keep in the fridge?
How does it keep in the fridge?
This looks great, will try it today. Reminds me a little bit of the Avocado Butter that Alton Brown makes, only because of the great way it goes on meats. If you've never made that, search for Avocado Butter Good Eats and you'll find it, it became a staple/goto recipe for me to top cedar plank salmon. But I digress, I will definitely try this salsa!
Couple days maybe?
Made it, used it, Wife is in love with it. I happened to have some boneless ribs going in the crock pot, instead of BBQ, we went the Salsa route on the pork. Fantastic!
I made this salsa along with the home-made tortillas on your blog, heated up some re-fried beans and ground hamburger with taco seasoning, and grated some sharp cheddar and it was amazing! It just took a little effort and I had something I would expect from a restaurant.
Thanks Chef!
Tomatillo tart? Yes, please!
Thanks Chef John.
my tomato garden has already green fruits as soon as they turn red I will definitely try this recipe. Avocado I findi all the time
I just wish I knew what is that Serrano peppers
Thank YOU
Delicious on pork loin for dinner tonight. Thank you!
Delicious on pork loin for dinner tonight. Thank you!
I would love to show my appreciation to you and this blog! Being a college student, loving to cook, and just a beginner, you have been a huge inspiration. Well done videos, great personality, and the recipes done the right way: simply. I have already tried two different recipes the vodka sauce and the garlic soup with the bread, both became favorites and are going into the recipe rotation. The only thing I am upset about is that I have not found you sooner!
Thank you!
Looks good, I had one of your classes at the CC about 10 years ago, and it was probalby the most benificial (butchery with Stazi being a close second). Food costing a menu got me my first Sous Chef job. I'm out of the business now but I still cook every day.
Hello Mike! Great hearing from former students! Thank you!
Hi, Chef John,
Oh, I love you so (and my husband said that was fine as long as I keep making him your recipes). This was the first time I ever worked with tomatillos and thanks to this scrumptious recipe, it won't be the last. I love all your recipes. I'm so grateful that you share your expertise, heavenly food and your most excellent humor. Thank you so much! Jillian -- waving South to you from Oregon.
Hi, Chef John,
Oh, I love you so (and my husband said that was fine as long as I keep making him your recipes). This was the first time I ever worked with tomatillos and thanks to this scrumptious recipe, it won't be the last. I love all your recipes. I'm so grateful that you share your expertise, heavenly food and your most excellent humor. Thank you so much! Jillian -- waving South to you from Oregon.
Thank you!
I've made this almost once a week and we love it. We like a stronger citrus flavor so I started adding lime zest.
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