Sunday, March 24, 2013

avocado salsa verde

This salsa is like that e-mail you've had starred in your inbox for so long it seems impossibly impolite to reply to, but it would seem wrong to sweep it under the archive rug and pretend it never happened.

So let's forget that happened and have some salsa! This is a pretty low frills salsa verde with avocados blended in because avocados are delicious. It's light, bright, and creamy. It reminds me of that dreamy green salsa from Los Arcos in Houston that probably none of you know what I'm talking about. The lime accent was a failed effort to up the ante for a salsa competition at work. You never know when one of your co-workers will know how to turn a piece fruit into a swan... Let that be a lesson.

Avocado Salsa Verde

1 lb fresh tomatillos
2 avocados
4 cloves garlic
1 or 2 serrano or jalapeno peppers
1 handful cilantro
lime juice to taste
salt to taste

Salt some boiling water. Blanch the tomatillos (husks removed) for 3 or 4 minutes, just until they start to lose their bright green hue. Rinse in cold water.

Cut the peppers in half and remove the seeds and ribs. Save those to modulate the hotness of the salsa to your liking.

Halve the tomatillos a throw into a food processor. Add the garlic cloves, avocados (flesh only, of course), cilantro, and peppers. Blend it up.

Taste it. Add more pepper seeds to make it hotter if needed. Hit it with some lime juice and salt. Fiesta time!

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