Serves 2 Cups
I learned to make this salsa from my dear friend Javier, who hails from the State of Michoacán. The avocado is optional, but recommended if you want to use this salsa as a dip for tortilla chips. If you leave the avocado out, the salsa will be more vibrant and tart (the avocado mellows it), and it works well as a table salsa to be used over everything.
1 lb. tomatillos, about 5 large
½ of a small white onion, about 4 oz.
1 clove garlic, peeled
1 jalapeno pepper, seeds removed for less heat
¼ of a bunch of cilantro, including tender stems
Juice of 1 lime
½ tsp. salt
Begin by removing the papery husks of the tomatillos. Pro tip: Make sure you remove the husks from all of them at once and then give them a rinse, as they will be sticky. If you peel them one at a time and rinse individually your hands will be wet and the husks will stick to the tomatillos. Cut the tomatillos in half if they are large; no need to remove the core.
Put the tomatillos, onion, garlic, and jalapeno pepper in a small pan with 1 cup of water and bring to a boil. (I did not remove the seeds from my jalapeno and I didn’t find that the salsa was too spicy, but know your audience.) Simmer 6 to 8 minutes, until everything is tender. Scoop the vegetables out of the liquid in the pan and place into a food processor or blender. Add the cilantro and ½ cup fresh water; puree until smooth. Leave in the container and let cool for a bit; you don’t want to add the avocado to the steaming hot tomatillos.
When cool, add the flesh of the avocado, lime juice, and salt; process until smooth. Add additional salt to taste if necessary.
Notes and Instructions
Recipe: Linda McElroy
Photo credit: Emily from Flickr, Used under Creative Commons Noncommercial-Attribution 2.0 Generic.