After long study sessions, I used to go to this tiny Mexican Restaurant called “Taqueria” in New York City. The food is authentic, cheap and always crowded. With each order you get tortilla chips with three salsas. My favorite was always the tomatillo salsa with avocado chunks.
Tomatillos look like unripe tomatoes. They are green or yellow in color and usually enclosed in a husk. They are a firmer in texture than tomatoes and have a citrusy tang. The best way to pick them is to make sure the husk is tight-fitting and intact with a light brown color. Tomatillos, which means “little tomatoes” in Spanish can be eaten raw in salads, or cooked in salsas, sauces and soups. I think my version tastes pretty close to the one I had at Taqueria. Regardless, it’s delicious and so easy. Serve it with baked tortilla chips and a cold Mexican Beer. ¡ Salud!
*You will need a blender or food processor for this recipe.
Ingredients:
5 medium-sized tomatillos
3 garlic cloves, peeled
2 Jalapenos
1/3 cup cilantro
1/4 cup water
1/2 tsp salt
1/2 cup white onion, finely chopped
1 medium-sized avocado
Directions:
1. Heat large cast-iron or nonstick skillet on medium heat.
2. Remove husks from the tomatillos and rinse thoroughly. Cut each tomatillo in half and place in skillet.
3. Pierce jalapenos with a knife or toothpick, a few times, and add to skillet. Add garlic and let brown, about 5 minutes. Once browned, turn tomatillos, garlic and jalapenos over.
4. Place tomatillos and garlic in blender and let cool. Roughly chop the jalapenos and add to blender. You can scrape the skin of the jalapenos, if you wish, or leave as is.
5. Roughly chop the cilantro and add to blender. Add water and start blending. Try not to overmix the ingredients or it will become too soupy. Pour into a serving dish.
6. Finely chop onion, place in a strainer and rinse with cold water. Add to salsa and stir until blended.
7. Lastly, chop the avocado into small cubes and mix into salsa. Add salt and serve with some baked tortilla chips.