- 1 large ripe avocado peeled and pit removed
- 12 mini or 4 large tomatillos, husked, washed, cut in half
- 1 small white onion cut into quarter pieces
- 2 cloves garlic
- 1/2 jalapeno/serrano chile seeded and stemmed
- 1/2 teaspoon sea salt
- 1/2 lime juice only
- 1/4 cup cilantro leaves 1/2 of bunch - add at very end
Grill the tomatillos, onion, garlic, jalapeno/serrano chiles, on a cast iron grill pan or heavy skillet; until nice grill marks about 5-8 minutes on medium-high heat.
Add all the grilled veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture. Scrape down the sides as you blend. Add cilantro leaves last, blend quickly.
Store in fridge for up to 5 days in a sealed mason jar.
Serve with tacos, taquitos, nachos, quesadillas, or burritos. Or serve with tortilla chips as a dip!
So what are tomatillos?
Think of them as a tomato with a paper-like husk. Now that is really all they are! Known as the Mexican husk tomato, they make incredible sauces and salsas and can be used raw or cooked just like tomatoes.
Ripe tomatillos can be refrigerated about two weeks, and they keep even longer with the husks removed and kept cool in the fridge in zip lock sealed bags.
What recipes are best for tomatillos?
Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces. For the famous salsa verde, it is harvested early, when the fruit is rather sour and has a light taste. For a sweeter taste, it can be picked later, when the fruit is seedier
The first time I remember having avocado salsa verde was at Taco Mesa a local multiple award-winning healthy Mexican restaurant in Orange County, California. Drizzled over a burrito or on a taco is my favorite way to eat it, and I vowed to make it. And did!
All The Best Dishes,