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- Dish type
- Side dish
This is a superb recipe for a fresh green salsa. It's the perfect balance.
21 people made this
- 75ml water
- 1/4 teaspoon black pepper
- 125g chopped onion
- 3 cloves garlic, finely chopped
- 4 Scotch bonnet chillies or to taste, seeded, deveined and finely chopped
- 45g chopped fresh coriander
- 1 avocado, peeled and pitted
- 225g tomatillos, husked and chopped
MethodPrep:30min ›Ready in:30min
- Place the water, pepper, onion, garlic, chillies, coriander, avocado and tomatillos in a liquidiser or a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.
Tomatillos can be purchased in some speciality stores and online when in season.
Reviews & ratingsAverage global rating:(21)
Reviews in English (16)
I used this recipe as a base, but I made significant changes. I roasted the tomatillos after cutting them in half and putting them face down on a baking pan. I cooked them until the tops were brown and they were soft. I combined them with a ripe avocado, half a bunch of cilantro, salt, lime, and 1/4 of a white onion in the blender. I omitted garlic because I find garlic to overpower the other flavors, even though I usually love garlic. The resulting salsa is amazing!!-19 Apr 2009
WOW! I followed this to a tee. It is much better than those good mexican resturants serve with their chips. It is a keeper. No changes needed. A+-07 Jun 2006
Instead of using water, try sour cream. It makes it a little richer but also a little thicker. I left out the garlic too as a personal thing. Very good though. And I agree...It's meant to be consumed with chips!-18 Jun 2008
- 1/2 pound fresh tomatillos
- 1/2 small onion
- 2 garlic cloves, unpeeled
- 2 tablespoons packed fresh cilantro leaves
- 1 teaspoon salt, or to taste
- 1 fresh jalapeño chile
- 1 1/2 firm-ripe California avocados
- Preheat broiler.
- Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.
- Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing rubber gloves, discard seeds from jalapeño if desired and coarsely chop. Add jalapeño to tomatillo mixture and puree until mixture is almost smooth. Transfer tomatillo mixture to a bowl.
- Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.
Try this recipe for Avocado Tomatillo Salsa on your next Taco Tuesday! This takes virtually no time to make and is so delicious!
Avocado Tomatillo Salsa | The Hangry Woman
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- 1 medium tomatillo, husked, washed, and coarsely chopped
- 1 Tbs. thinly sliced scallion
- 1/2 tsp. chopped garlic
- 1/2 tsp. seeded and minced serrano chile more to taste
- 1 large ripe avocado, pitted, peeled, and coarsely chopped
- Kosher salt and freshly ground black pepper
- Nutritional Sample Size per 1 Tbs.
- Calories (kcal) : 20
- Fat Calories (kcal): 15
- Fat (g): 2
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 0
- Sodium (mg): 35
- Carbohydrates (g): 1
- Fiber (g): 1
- Protein (g): 0
Make raw tomatillo salsa. In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture).
Thicken with avocado. Scoop in the avocado and pulse until it is thoroughly incorporated. Scoop into a salsa dish and stir in enough water to give it an easily spoonable consistency, usually about a tablespoon.
Add onion and season. Scoop the onion into a strainer and rinse under cold water, shake off the excess and stir into the salsa. Taste and season with salt, usually a scant teaspoon.
Playing around : Different fresh chiles will change the character of this salsa—especially ones that are light green and yellow (I’m thinking about hot banana peppers and the little lemon drop peppers I like to grow). And, of course, you can range away from cilantro as the herb here. A handful of arugula is good, as are mint, basil, hoja santa , and fennel tops.
Café Azul Tomatillo-Avocado Salsa
Amount Per Serving Calories 13 Calories from Fat 69 % Daily Value * Total Fat 1g 2 % Saturated Fat 0.1g 1 % Cholesterol 0.0mg 0 % Sodium 0.8mg 1 % Total Carbohydrate 0.9g 1 % Dietary Fiber 0.2g 1 % Protein 0.2g 1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tomatillo Avocado Salsa Recipe
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Combine the best salsa and guacamole have to offer in one awesome recipe. Tomatillo Avocado Salsa is super creamy with a tangy kick .
Tomatillos , best known for their essential contribution to green enchilada sauce and salsa verde, are small round members of the nightshade family, making them relatives to tomatoes, eggplants, and potatoes.
Tomatillos offer a uniquely tart flavor and beautiful green color that spices up a recipe.
Creamy sauces and dips are some of my favorite low-carb recipes to make on a ketogenic diet. Fat heavy dressings are an a quick and easy way to add extra fats to any meal. Generally, they will keep for 3 to 5 days refrigerated in an air tight container. One can bring a portion of sauce or in this case, salsa, in a packed lunch and enjoy it with with a protein source and leafy green vegetable or steamed broccoli or cauliflower.
This tomatillo avocado salsa recipe was great on a plate of slow cooked beef and sautéed leafy greens from our garden.
- ½ pound tomatillos
- ½ cup finely chopped onion
- 2 fresh serrano chile peppers, halved, seeded, and minced
- 3 tablespoons chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 ripe avocado, halved, seeded and peeled
- 2 tablespoons fresh lime juice
Remove the husks from the tomatillos discard. Rinse tomatillos and cut into quarters. Place in a food processor, along with onion, serrano peppers, cilantro, garlic and salt. Cover and pulse to combine (do not completely puree).
In a medium bowl, mash avocado and lime juice together with a fork. Stir in the tomatillo mixture. Season to taste with additional salt.
Tomatillo Avocado Salsa
Tomatillo Avocado Salsa is a classic Mexican salsa. It is tangy, spicy and refreshing. Have it with tacos, fajitas, chalupas and, of course, tortilla chips. Tomatillos are in season during the summer and if you are lucky they can be found at your farmers market.
- ½ pounds Tomatillos, Quartered (about 4 Medium Tomatillos)
- ½ cups Cilantro Loosely Packed
- 2 whole Serrano, Roughly Chopped
- ¼ cups Water
- 1 whole Avocado, Diced 1/4 Inch
- ½ whole Medium Sized White Onion, Diced 1/4 Inch
- ½ teaspoons Salt, Or To Taste
Place tomatillos, cilantro, serrano pepper and water in a food processor. Pulse until it is a slightly chunky puree. Toss the avocado into the processor and pulse a second or two. Make sure to keep the avocado in good sized chunks. Place the diced onion in a colander and give it a good rinse in cold water to rid the onion of the sulfur flavor and then add it to the salsa and stir. Season with salt and stir.
A medium sized jalapeno can be substituted for the serranos.
Sweet onions available in the summertime or vidalias can be substitutes for the white onion. The white onion is used in traditional Mexican cooking.
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CookBakeandDecorate on 1.18.2011
I seriously cannot wait to try this! Thanks for sharing!
Www.ashleyscookingadventures.blogspot.com on 10.17.2010
Finally shared this recipe on my blog! Thanks for letting me borrow such a wonderful recipe!
Whitneyatexpeditionsinthekitchen on 9.27.2010
My husband absolutely loved this! I even forgot to buy tortilla chips at the store and he ended up eating this with a spoon! I did find that it needed (at least to me) some lime juice and a touch of garlic olive oil. With these additions it was perfect.
Utopia on 8.19.2010
Very good and even better the next day.
[email protected] on 8.15.2010
sweetns56 – tomatillo salsa’s are traditionally made two different ways, blanched (the way you mentioned above) or roasted under the broiler or with raw tomatillos. I like both versions but lean toward raw tomatillo version more.
oledoc – many of the raw tomatillo salsas do not add lemon or lime because of the acidity already present. If you like it, add it. In my book, very few recipes are written in stone! I am with you on the preference for lemon with avocado but I really like this salsa the way it is. Although, I almost always add big squeeze of lime when making tacos or chalupas in addition to the salsa.
Kimmy – I am jealous you have tomatillos in your garden. They don’t grow that well for me.
Pammela – Definitely add garlic, I would do fresh minced which I have done before.
Note: There are many different versions of salsa. Some are very simple from all raw ingredients to cooked, more elaborate versions. In mexico, some of the salsas they serve you will be simply pureed chilies so taste first.
Creamy Avocado Tomatillo Salsa
Tomatillo, avocado, cilantro, and jalapeno whipped into a guacamole like creamy salsa. This salsa is great in burritos, tacos, bowls or for dipping chips!
If your like most people, you&rsquove probably never quite figured out how to use tomatillos. You may have seen them in the supermarket and wondered what those green tomatoes are used for. Well this the perfect way to try them out.
This avocado and tomatillo salsa is unlike any other salsa you&rsquove had before. It&rsquos creamy and looks very much like guacamole which makes it great for dipping. It requires no cooking at all and comes together in under 5 minutes. It&rsquos great on tacos, burritos, salads, steak, or chicken.
To make the salsa, simply pulse tomatillos, avocado, Serrano or jalapeno pepper, onion, garlic, cilantro, and lime in your food processor until it reaches a chunky/creamy texture.