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. 


  • 5 tomatillos
  • 1 avocado
  • ½ jalapeño
  • 1 clove garlic
  • ¼ cup cilantro [loosely packed]
  • ¾ teaspoon ground cumin
  • 2 teaspoons lime juice
  • 1 teaspoon salt

_ 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]

fox_tomatillo_salso fox_tomatillo_salso

Tags: , , , ,

Leave a Comment

%d bloggers like this: