Avocado Tomatillo Salsa Recipe
I made a hearty soup for dinner and I thought it would be enough to fill everyone’s tummies. But by the end of the evening, my husband Lulu's stomach started growling. I made a little snack for him that consisted of smoked gouda cheese, honey wheat crackers and avocado tomatillo salsa.
I thought of naming the salsa "avocadillo" or "tomaticado" salsa, but I could hear the collective sighs and groans of the internet in my head. No matter how you call this simple combination of tomatillos, avocado, garlic and cilantro, it’s a smart and healthy way to add more servings of fresh vegetables to your diet.
Yields: 2 servings1 ripe avocado
3 tomatillos, diced
2 cloves pickled garlic, finely minced
juice of 1 lime
3 tablespoons cilantro, chopped
½ jalapeño pepper, roasted and seeded
½ teaspoon smoked salt
¼ teaspoon smoked black pepper (or regular pepper)
¼ teaspoon smoked sugar
1 tablespoon extra-virgin olive oil
1 (3.5-ounce) package honey wheat crackers
1 wheel cheese
How to peel an avocado:
Slice the avocado in half and remove the pit. If the avocado is perfectly ripce, the skin comes right off. Using a sharp chef’s knife, cut the avocado into very small cubes. Drizzle with 1 teaspoon lime juice to avoid oxidation.
In a mixing bowl, combine the pickled garlic, tomatillos, avocado and jalapeño. Add the cilantro. Season with smoked salt and pepper. Drizzle with olive oil. Toss to combine.
Place half the amount in a mortar and pestle. Add sugar and grind until thick and creamy. Return the salsa from the mortar and pestle back to the mixing bowl and mix until the overall consistency is thick and chunky. Adjust seasoning if needed.
Let sit for about 5 minutes before serving to let the flavors blend. Serve at room temperature.
You can servethe salsa with a few crackers and a wheel of cheese (I used smoked gouda).
Avocado tomatillo salsa also adds great flavor to sandwiches.
Little reminder on how to roast peppers: Cut the stem off the jalapeño pepper. Wash it and pat dry. Place a grill on your stove and char the skin of the pepper. Wrap in aluminum foil. Let cool for about 5 minutes until you can handle it without discomfort. Clean the peppers using a knife; the skin will come right off. Seed and finely chop the flesh.
You can find pickled garlic in most Asian markets.
I used Bourbon Barrel Foods smoked sugar, salt and pepper. They're now available at Williams-Sonoma.
Published By: on February 27, 2013.