I went a long time without playing with tomatillos in the kitchen, over 30 years, to be more exact. I guess I was intimidated for some reason, but I always enjoyed dishes that featured them.
I don't think I ever even noticed them in the grocery store--they were something my eyes just skimmed over, ignored like that tin of sardines that's been in the cabinet for an eternity. I finally bucked up and paid attention, though, and brought some home for some experimentation. I turned to my guru for anything and everything involving Mexican cuisine--Mr Rick Bayless. (High on my bucket list is a trip to at least one of his restaurants.) He had plenty of recipes for salsa, and I picked one that was less smooth and more chunky.
Bayless didn't disappoint. Half of an avocado is pureed with the some of the tomatillos, making the salsa super creamy and flavorful. The chunks consist of the other half of the avocado all diced up, as well as some chopped tomatillos. I added some sugar and lime juice to the recipe because I thought it might be good, and it was. If you don't want sugar anywhere near your salsa, I can understand that, but I think the lime juice is a must.
I can tell that this will become a refrigerator staple for us, so I'm thrilled to be on board the tomatillo train. Better late than never!
Tomacado Avotillo Salsa
Based on this recipe
- 8 ounces (about 4 medium) tomatillos, husked and rinsed
- 1/2 cup (loosely packed) coarsely chopped cilantro
- 1 small jalapeño, stemmed and roughly chopped
- 1/4 cup water
- 1/4 cup lime juice
- 1 ripe avocado, pitted, flesh scooped from the skin
- 2 tablespoons granulated sugar, or to taste
- Salt and pepper, to taste
Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and jalapeno pepper.
Measure in water and lime juice and process to a slushy, coarse puree.
Roughly chop half the avocado, add it and the sugar to the processor and pulse until incorporated into the salsa.
Scrape into a serving dish.
Finely chop the remaining tomatillos and add them to the bowl.
Finally, chop the remaining avocado into 1/4-inch pieces and stir that into the salsa.
Taste and season with pepper and salt.