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:
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.