Tuesday, August 2, 2011

Tomatillo & Avocado Salsa

Last weekend, B and I had friends up to visit. B has been dying to make his once-a-summer trip to drive go-carts, so that was on the agenda. For dinner, one plan was to go check the new Mexican restaurant in town, El Pazo Taqueria. As a back-up, I'd bought the fixings to make our own tacos. The afternoon played out in such a way that margaritas and tacos at home sounded like a much better idea.

Earlier in the week, I'd spotted a recipe in Emeril's Farm to Fork: Cooking Local, Cooking Fresh for a Roasted Tomatillo Salsa. Some tomatillos I picked up at the Farmer's Market a couple of weeks ago have been languishing in the crisper. This seemed the perfect way to snazz up my tacos and make them guest-worthy.

I followed Emeril's recipe exactly -- not something I do often -- and was thoroughly unimpressed. The addition of an avocado and a bit more seasoning, however, completely transformed the salsa into something else altogether. I fried corn tortillas and topped my lowly ground beef tacos with the salsa to make a taco I was pleased to serve.
Tomatillo & Avocado Salsa
  • 3/4 pound tomatillos, husked and rinsed
  • 6 cloves garlic, unpeeled
  • 1 small Vidalia or other sweet onion, peeled and quartered
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 tablespoons (depending on heat) stemmed, seeded and minced jalapeno
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 1/3 cup chopped cilantro
  • dash of Cholula hot sauce
  • 1 medium avocado, peeled and roughly chopped
  1. Preheat the oven to 400 degrees.
  2. Halve the larger tomatillos.
  3. Toss the tomatillos, onion, and garlic in the olive oil and spread in a single layer on a large baking sheet. Season with the salt and pepper.
  4. Bake for 15-20 minutes until the vegetables are browning and beginning to soften.
  5. Squeeze the roasted garlic out of its peel. Slide the rest of the baking sheets contents, along with the peeled garlic, into a blender.
  6. Add the jalapeno, lemon and lime juices, cilantro and cholula to the blender and pulse until the mixture is thoroughly combined.
  7. Add the avocado and pulse to just barely combine.
  8. Season to taste with salt and pepper.
Yield: 3 cups Prep time: 15 minutes Cook time: 20 minutes
The salsa should be served at room temperature. Store it in a non-reactive container for up to a week. In addition to topping a taco, the salsa is great as a dip with tortilla chips. Scramble an egg and roll it up in a flour tortilla with the salsa and a little chopped tomato. Tonight I'm serving the salsa with a beer-marinated flank steak and aij sauce. The possibilities are pretty much endless!

This post is linked up over at the Lady Behind the Curtain's Cast Party Wednesday, These Chicks Cooked, and Miz Helen's Full Plate Thursday.


cheartstrings said...

Love this. I cannot wait to try this out. Delicious. Come over and visit us today. We have a wonderful Southern Favorite today.

Lynn said...

Cheartstrings -- love to, visit where exactly?

Miz Helen said...

Hi Lynn,
This is an awesome salsa that we are going to love, I can't wait to try it out. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon! Hope you are having a great week end!
Miz Helen

Lynn said...

Thanks -- I'm loving Full Plate Thursday. Cheatstrings -- I can't access any links...

sheryl said...

Thanks so much for sharing your recipe with me at Cast Party Wednesday. I hope you will come back tomorrow for another party filled with GREAT RECIPES!
I hope to see you there!