January 9, 2015
Last week I went on a girl shopping spree through SanFrancisco – with my sister and sister in law. As all great days should – it started out with cold margaritas and spice Mexican food! We went to a place called ‘Tacolicious’ – and the name pretty much says it all. A couple of days later we tried to recreate the salad we had and when I found out they published a ‘tacolicious’ cook book I couldn’t resist. So this is the first recipe I tried and it took about 10 minutes [for a double portion of salsa] to disappear into my families bellies – that should give an indication how out of this world delicious it was.
Stored [in an airtight container] in the fridge this will keep for up to 2 days.
TOMATILLO AVOCADO SALSA
_ wash tomatillos in warm water and remove husk
_ turn on the grill function [broiler] of your oven and place a rack close to the top
_ line a rimmed baking sheet with aluminum foil
_ place 3 of the tomatillos on it and broil for 10 to 12 minutes [turn over once after tops start to brown]
_ once slightly charred and softened take out of the oven
_ let cool completely
_ slice avocado in half, remove pit and scoop out the flesh [you should end up with about ¾ cup mashed avocado]
_ stem and seed jalapeño
_ coarsely chop garlic
_ combine roasted tomatillos with remaining fresh ones in a blender with the avocados, chile, garlic, cilantro, cumin and lime juice
_ puree on high speed [for about 20 seconds]
_ add salt and process until blended [add more salt if needed]
_ salsa should be thick enough to have body but thin enough to pour [adjust with a little cold water if necessary]
Tags: avocado, dip, mexican, salsa, tomatillos
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