© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet Magazine, Sep 1998, p. 176
Servings: About 1 ½ cups
This salsa is excellent with grilled shrimp, fish or chicken.
½ pound tomatillos, fresh
½ small onion
2 cloves garlic, unpeeled
2 tablespoons cilantro
1 teaspoon salt
1 ½ avocado
Remove husks and rinse tomatillos under warm water to remove stickiness. Halve inion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes.
Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing gloves, discard seeds from jalepeno if desired and coarsely chop. Add jalapeño to tomatillo mixture and purée until mixture is almost smooth. Transfer mixuture to a bowl.
Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving teaxture coarse.