Tomatillo And Avocado Salsa Recipes

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

AVOCADO AND TOMATILLO SALSA

Avocado and Tomatillo Salsa image

Provided by Luis Miguel López Alanís

Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Steps:

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

TOMATILLO-AVOCADO SALSA

Tomatillo-Avocado Salsa image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

Ingredients

3 tomatillos, husked, rinsed, and halved
1/2 white onion, halved
2 cloves garlic
1 jalapeno chile, stemmed and halved
1/2 cup loosely packed cilantro leaves
Juice of 1/2 lime (about 1 tablespoon)
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 avocado, halved, pitted, peeled, and cut into small cubes

Steps:

Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeno, turning occasionally, until lightly charred, about 10 minutes.
Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. Transfer to a medium bowl, and fold in avocado.

AVOCADO AND TOMATILLO SALSA

Avocado and Tomatillo Salsa image

Categories Condiment/Spread Sauce Onion Avocado Summer Tomatillo Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1/2 lb fresh tomatillos (8), husked, rinsed, and quartered
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
1/2 teaspoon salt
2 firm-ripe small California avocados (1 lb total)
1/4 cup finely chopped white onion

Steps:

Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

EASY TOMATILLO SALSA

Easy Tomatillo Salsa image

This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.

Provided by Nahum and Brandi

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

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

4 tomatillos, husked
1 serrano chile, stem removed
1 clove garlic, peeled
2 tablespoons fresh cilantro leaves
1 avocado, pitted and peeled
⅛ teaspoon ground cumin
salt to taste
1 tablespoon sour cream

Steps:

Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g

TOMATILLO & AVOCADO SALSA

Tomatillo & Avocado Salsa image

Make and share this Tomatillo & Avocado Salsa recipe from Food.com.

Provided by RecipeMonster

Categories Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb tomatillo, husks removed & washed
2 cups water
2 avocados, ripe
1 jalapeno pepper, minced
1/2 cup green onion, chopped
1 cup cilantro, chopped
1/4 cup sour cream
2 teaspoons salt

Steps:

Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.

Nutrition Facts : Calories 71.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 2.1, Sodium 394.7, Carbohydrate 4.6, Fiber 2.8, Sugar 1.1, Protein 1.1

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TOMATILLO AVOCADO SALSA-THE GREEN SAUCE! - LA PIñA EN LA COCINA

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ROASTED TOMATILLO AVOCADO SALSA! - LA PIñA EN LA COCINA

2022-02-05 Remove skins and pits from avocados, add to blender with cilantro, garlic, ½ cup cold water and salt to taste. Blend on high until smooth. If it’s too thick, you could add a little more water. Taste for salt. Cover directly with plastic wrap and chill for a few hours or serve right away. Best if eaten 1-2 days.
From pinaenlacocina.com

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