Salsa De Tomatillo Con Aguacate Recipes

GREEN SALSA WITH AVOCADO

Green Salsa with Avocado image

This avocado green salsa is made with raw ingredients and is very common in central México where it is used for tacos "Al Pastor" or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories Salsas

Time 10m

Number Of Ingredients 7

Ingredients

3 fresh tomatillos (husks removed chopped)
2 chiles serranos or 1 jalapeno chopped
6 sprigs of cilantro (chopped)
About 2 tablespoons of chopped onion
1 medium size Avocados
1/3 cup water
Salt to taste

Steps:

Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste creamy avocado green salsa.

Nutrition Facts : ServingSize 0.25 cup, Calories 86 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, Cholesterol 4 mg, Sugar 3 g

SALSA DE TOMATILLO CON AGUACATE

Salsa De Tomatillo Con Aguacate image

This salsa sounds amazing! From the Gormet Sleuth wesite. This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). The chunky-textured original was made with a Mexican stone mortar and pestle.

Provided by Kozmic Blues

Categories Sauces

Time 10m

Yield 2 1/4 cups

Number Of Ingredients 7

Ingredients

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt (to taste)
1 small white onion, coarsely chopped
2 -3 serrano chili peppers, stems removed, cut into chunks
1/2 lb tomatillo, cut into quarters (6 - 8 average-sized tomatillos)
1/4-1/2 cup cilantro
1 avocado, ripe

Steps:

In a food processor or blender, process the garlic and salt to a paste.
Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
Process with an on-off motion to make a slight chunky puree.
Scoop out the avocado flesh into the machine and process to the desired smoothness.
Serve within 1 hour (or preferably at once).

Nutrition Facts : Calories 193.8, Fat 14.2, SaturatedFat 2.1, Sodium 1560.6, Carbohydrate 17.7, Fiber 8.7, Sugar 6.1, Protein 3.4

SALSA DE TOMATILLO

Salsa De Tomatillo image

This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

Provided by SABRINATEE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

Steps:

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g

SALSA DE TOMATILLO CON CHIPOTLE

Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan

Number Of Ingredients 6

Ingredients

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

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