Crunchy Tomatillo Avocado Salsa Salsa Verde Crujiente Con Aguacate Recipes

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE

CRUNCHY TOMATILLO-AVOCADO SALSA SALSA VERDE CRUJIENTE CON AGUACATE image

Categories Tomato Appetizer No-Cook Vegetarian Low Cal High Fiber Avocado Healthy Vegan Raw

Number Of Ingredients 6

Ingredients

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt

Steps:

Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles. Measure in 1/4 cup water and process to a slushy, coarse puree. Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish. Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add them, too. Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa. Taste and season with salt, usually about 3/4 teaspoon. Alternative Method: Put all the tomatillos (quartered), cilantro and chiles through a meat grinder to chop them (no water necessary), then stir in finely chopped avocado and rinsed onion.

SALSA DE TOMATILLO CON AGUACATE

Salsa De Tomatillo Con Aguacate image

This salsa sounds amazing! From the Gormet Sleuth wesite. This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). The chunky-textured original was made with a Mexican stone mortar and pestle.

Provided by Kozmic Blues

Categories Sauces

Time 10m

Yield 2 1/4 cups

Number Of Ingredients 7

Ingredients

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt (to taste)
1 small white onion, coarsely chopped
2 -3 serrano chili peppers, stems removed, cut into chunks
1/2 lb tomatillo, cut into quarters (6 - 8 average-sized tomatillos)
1/4-1/2 cup cilantro
1 avocado, ripe

Steps:

In a food processor or blender, process the garlic and salt to a paste.
Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
Process with an on-off motion to make a slight chunky puree.
Scoop out the avocado flesh into the machine and process to the desired smoothness.
Serve within 1 hour (or preferably at once).

Nutrition Facts : Calories 193.8, Fat 14.2, SaturatedFat 2.1, Sodium 1560.6, Carbohydrate 17.7, Fiber 8.7, Sugar 6.1, Protein 3.4

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

AVOCADO TOMATILLO SALSA

Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde) image

Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs recipe #456108. From "Zarela's Veracruz: Mexico's Simplest Cuisine" by Zarela Martinez. Enjoy!

Provided by BecR2400

Categories Mexican

Time 15m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 teaspoons coarse salt
1 small white onion, coarsely chopped
2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers)
6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound)
1 ripe Hass avocado
12 -15 sprigs cilantro, finely chopped

Steps:

In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
Makes about 2 cups.

Nutrition Facts : Calories 28.3, Fat 1.9, SaturatedFat 0.3, Sodium 293.2, Carbohydrate 2.8, Fiber 1.3, Sugar 1, Protein 0.6

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