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AVOCADO TOMATILLO SALSA VERDE

You know what I always have trouble with (along with everyone else on the planet)? Using up an avocado when it’s perfectly ripe. There’s nothing worse than staring at a splotchy, overly-ripe avo. And because they’re usually not cheap, I’ve been trying to incorporate avocado into as many recipes as possible to make sure I use them when they’re at their peak.

Tomatillos are in season now that June is here, and all week, I had been craving some tomatillo salsa. On Friday, I decided to make a full-on Mexican fiesta spread to cheer up my poor husband, who has been sick for days on end. I happily went down the block to grab tomatillos for my salsa at our local market. When I got back, I found an avocado in our pantry that was just not going to make it past today. So I went on a limb and added it to the salsa, making it an avocado tomatillo salsa verde, instead. The result was so delicious. It added a creaminess to the texture that was irresistible and it helped cool down the spiciness of the jalapeno, as well. And the important question — Did the salsa cheer up the hubs? — YES. Yes it did.

What makes this salsa verde really sing (aside from the avocado) is two aspects. One – I roasted the tomatoes before blending them to intensify their umami flavor. Two – I also roasted a whole head of garlic with olive oil until it was a delicious paste, adding it to the salsa. Am I going to be making this for parties to come (or nights when I just want to nosh on some chips and salsa while watching RHONY)? YASSSS I will.

Want more avocado recipes? Check out these:

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avocado tomatillo salsa with roasted garlic salsa verde recipe

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tomatillo roasted garlic avocado salsa verde recipe

TOMATILLO & AVOCADO SALSA VERDE

Total Time: 35 minutes

Yield: 4-6 servings

A zesty salsa made with tomatillos, creamy avocado and roasted garlic. Delicious with tacos and tortilla chips.

Ingredients

  • 5 or 6 tomatillos, husked
  • 2 tablespoons olive oil
  • aluminum foil
  • 1 head garlic
  • 1/2 avocado, roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 1/2 jalapeno, seeded and veins removed
  • handful cilantro
  • 1 teaspoon cumin
  • salt & pepper, to taste

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Place tomatoes on a rimmed baking sheet and drizzle with one tablespoon of olive oil. Cut the top off the head of garlic. Place in a small amount of aluminum foil, drizzle the remaining tablespoon of olive oil and wrap in the foil. Bake both the tomatoes and garlic in the oven for 20-30 minutes.
  3. Remove tomatoes and garlic from the oven and allow to cool.
  4. Using an immersion blender, blender or food processor, pulse together tomatillos, garlic (squeezed from the white skin), avocado, onion, jalapeno, cilantro, cumin, salt & pepper until combined.
  5. Pour into a bowl and serve with chips, tacos or other dishes. Can be refrigerated in an airtight container for three days.
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