Tomatillo Avocado Salsa
Tomatillos look like small green tomatoes with papery husks. They can be found in Latin American grocery stores and sometimes in supermarkets.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Living, August
- 8 ripe tomatillos, husks removed, washed and quartered
- 2 tablespoons fresh lime juice, plus more to taste
- 3 ripe Hass avocados
- 6 scallions, thinly sliced
- 1 fresh poblano pepper, cut into 1/4-inch dice
- 1/2 small jalapeno pepper, finely minced
- 1 small clove garlic, peeled and finely chopped
- 1/2 cup cilantro leaves, coarsely chopped
- Salt and freshly ground pepper
Place tomatillos and 2 tablespoons lime juice in a blender or the bowl of a food processor. Puree until smooth, then transfer mixture to a medium bowl.
Cut each avocado lengthwise around pit and twist halves apart; remove pit. Peel each avocado half and cut into small dice. Add to tomatillo mixture along with scallions, poblano, jalapeno, garlic, and cilantro. Mix well and season to taste with salt, pepper, and lime juice. Let sit, covered, for 1 hour at room temperature before serving. Serve with grilled meat, fish, or corn tortilla chips.