8.05.2011

Avocado Tomatillo Salsa


You LOVE Rachael Ray. It’s ok, you don’t have to act like you don’t just because it’s me. She’s Americas darling and the Food Networks Princess but I have to say I can’t stand her. It’s not because she has to give everything little nicknames, but is it really that hard to say olive oil? You’re going to have to say it right after you say EVOO because not everyone has seen your show and won’t get it, and now you’ve said like three times as many words as if you would have just said olive oil in the first place, which totally defeats the purpose. Or because she always sounds like she is coming down with a cold. What really bothers me is that she thinks she is coming up with these ground breaking recipes. Someone had the nerve to give me her cookbook and I looked in it once and there was a recipe for something called Avocado Smash, which is basically an avocado smashed up with some lime juice, salt, cilantro and garlic. Pause for added drama. I mean, I am sure it’s good, but look heifer… that’s guacamole, it already exists.

Tomatillos
One more thing before I get into this recipe I want to give you a definition. Salsa refers to a spicy, salty usually tomato based sauce. Salsa Verde is a traditional recipe that uses tomatillos, but unlike my version they are cooked. Guacamole is also a traditional recipe made with avocados but unlike mine it doesn’t include tomatillos. So I mixed them together, kind of genius, right?

Avocado Remains
Tomatillos look like little green tomatoes in paper jackets. I know you have seen them before but probably never gave them a second thought, they are very tasty. They actually aren’t tomatoes and even though they look almost identical when you cut them, they are actually distant cousins. When picking tomatillos look for fruit that is firm and bright green. Make sure that you wash them really well after you strip them of their jackets they are generally kind of gummy under there. They are often found in traditional Latin American Cuisine, are a staple in Mexican cooking and lend a distinct tart flavor.
Avocado Tomatillo Salsa
4 Tomatillos
2 Avocados
4 Cloves of Garlic
2 Serrano Peppers
About ¼ Cup each of Chopped Red Onion and Cilantro
Juice from 2 lemons
Salt

This is an easy one, you basically just have to chop everything up and mix it together. I put the tomatillos in the food processor and chop them into smithereens but keep the rest of the ingredients kind of chunky. Tomatillos contain a lot of pectin (which is what we use to make jam) so all the juice that comes out will eventually gel up a little.

Now this salsa can be used as a dip, with maybe some blue corn chips and a margarita. As a condiment for tacos, burritos, chilaquiles, and the like. Or even as a sauce for grilled meats, like maybe a flank steak, yumm.  I made a taco for myself for lunch, with white corn tortillas, grilled zucchini and black beans. It was amazing. Just one of the perks of writing this blog, I get an excuse to cook delicious things for myself.

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