Avocado Tomatillo Salsa Recipes
AVOCADO AND ROASTED TOMATILLO SALSA
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
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
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
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 (SALSA DE TOMATILLO Y AGUACATE)
This Tomatillo Avocado Salsa is often called Salsa de Tomatillo y Aguacate, Avocado Green Salsa, Salsa Verde con Aguacate, Salsa de Guacamole, or Guacamole Salsa. The creaminess of the avocados combined with tangy and roasted tomatillos, and the pop of spice from jalapeños and serranos make this salsa irresistible.
Provided by Yvette Marquez
Categories Appetizer condiment Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
- Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
- While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
- Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.
Nutrition Facts : ServingSize 1 cup, Calories 267 kcal, Carbohydrate 18 g, Protein 4 g, Fat 23 g, SaturatedFat 3 g, Sodium 600 mg, Fiber 12 g, Sugar 4 g
AVOCADO AND TOMATILLO SALSA
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.
AVOCADO AND TOMATILLO SALSA
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
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).
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- Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes, until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes, until tomatillos are soft, browned on the bottom again, and skins are puckered.
- Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse until you reach desired consistency.
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- Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.
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5/5 (1)Category AvocadoServings 2Total Time 10 mins
- In the bowl of a food processor, combine the avocado, tomatillos, jalapeños, cilantro, green onions, and garlic and process for about 10 seconds, or until creamy but still chunky.
- Transfer the salsa to a medium bowl, stir in the lime juice, orange juice, and season with salt and pepper. Cover and chill well before serving.
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4.8/5 (6)Total Time 45 minsCategory Appetizer, Condiment, SauceCalories 287 per serving
- Preheat the oven to 425°F as you are husking the tomatillos and chopping the other ingredients. Don't mess with the avocados just yet.
- When the oven is hot, put the halved tomatillos and the chiles on a baking sheet and roast until the tomatillos have some blackening, and the chile skins are well blackened on all sides. The tomatillos may take less time than the chiles. If you want roasted garlic, add this with the chiles and tomatillos and remove when partially blackened. All this should take about 20 minutes or so.
- ALTERNATE METHOD: You can char the chiles directly on a gas flame or grill. I prefer this method, but it involves constantly moving the chiles to evenly blacken.
- When things are well charred, put the tomatillos in a blender, peel the garlic and put the cloves in the blender, and remove the skin, stem and seeds of the chiles and put the chiles in the blender, too. Add the cilantro, green onions and avocado to the blender, along with some salt and about 1 tablespoon of lime juice. (NOTE: If you like raw garlic, you can skip the roasting step and just add a peeled clove right to the blender.)
AVOCADO-AND-ROASTED-TOMATILLO SALSA RECIPE - TIM …
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5/5 Total Time 30 minsServings 12.25
- Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
- Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
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5/5 (1)Category SalsaCuisine MexicanTotal Time 10 mins
- Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
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5/5 (7)Estimated Reading Time 1 minServings 2Total Time 10 mins
- Place tomatillos, jalapeno pepper, onion and garlic in the food processor. Pulse for a few seconds or until minced. Add the avocado, cilantro, lime juice, olive oil and a sprinkle of salt & pepper. Pulse for 1 minute the mixture is smooth but still chunky.
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- In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 7 to 10 minutes or until softened. With a slotted spoon, remove from water.
- In a blender, combine tomatillos, jalapenos, onions, garlic, cilantro, lime juice, and salt. Process for about 30 to 40 seconds or until coarsely blended.
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AVOCADO TOMATILLO SALSA - SELF PROCLAIMED FOODIE
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5/5 (9)Total Time 15 minsCategory AppetizerCalories 81 per serving
- In saucepan, fill water to 2 inches and boil. Add husked tomatillos and jalapeno. Cover and steam for 5-7 minutes.
- Add tomatillos, jalapeno, and 2 tablespoons of the cooking liquid to a food processor or blender. Add avocado, garlic, cilantro and salt. Blend until smooth. Add more cooking liquid to thin salsa, if desired.
- Cool to room temperature to serve, or store in refrigerator up to two days. Best if served same day.
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Reviews 235Total Time 25 minsEstimated Reading Time 1 min
- Preheat oven to 450 degrees. Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Roast for 20 minutes until they are tender.
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