Tomatillo Avocado Salsa With Tortilla Chips Recipes

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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

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

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS



Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Categories     Appetizer     Fourth of July     Super Bowl     Vegetarian     Quick & Easy     Low Cal     Oscars     Cinco de Mayo     Avocado     Low Cholesterol     Tomatillo     Party     Cilantro     Chile Pepper     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

  • Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
  • Serve salsa with tortilla chips.
  • Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

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

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).

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

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

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