Avocado And Tomatillo Salsa Recipes

TOMATILLO AVOCADO SALSA

Tomatillo Avocado Salsa image

Looking to spice up your salsa repertoire? Tomatillo avocado salsa is a simple but impressive replacement-or addition-to your typical dips for chips.

Provided by Lauren Paige Richeson

Time 20m

Number Of Ingredients 12

Ingredients

8 fresh tomatillos, husks removed, rinsed
1 serrano pepper, stemmed, seeded, and chopped
1 jalapeño pepper, stemmed, seeded, and chopped
1 clove garlic, peeled
2 tablespoons olive oil
Sea salt, to taste
Fresh ground pepper, to taste
1/4 cup chopped cilantro leaves
1 small lime, juiced
1/8 teaspoon cumin
2 medium ripe avocados, pitted and peeled
1 medium white onion, chopped

Steps:

Preheat the broiler on high: Position a rack 5 to 7 inches from the top heating element.

Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 52 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

AVOCADO SALSA

Avocado Salsa image

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don't have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
1/4 cup coarsely chopped white onion
1/4 cup chopped fresh epazote or cilantro
2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 ripe medium Hass avocado, coarsely chopped

Steps:

Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

AVOCADO AND TOMATILLO SALSA

Avocado and Tomatillo Salsa image

Provided by Luis Miguel López Alanís

Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Steps:

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

AVOCADO AND TOMATILLO SALSA

Avocado and Tomatillo Salsa image

Categories Condiment/Spread Sauce Onion Avocado Summer Tomatillo Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1/2 lb fresh tomatillos (8), husked, rinsed, and quartered
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
1/2 teaspoon salt
2 firm-ripe small California avocados (1 lb total)
1/4 cup finely chopped white onion

Steps:

Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

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