I came back from the farmer’s market with a bag full of ripe tomatillos, a couple jalapenos and a bushel of cilantro – the perfect ingredients for fresh salsa verde. I tinkered around with my recipe and added chunks of avocado, which turned out to be the best last minute decision I have ever made. Mark loved it so much, it was gone in a couple of days, making me itchy to get back to the farmer’s market for more tomatillos! I think I created an addiction. Okay, I don’t think I did, I know did.
Tomatillos look like little green tomatoes. They’re enveloped in a lantern-like casing that looks very ornamental. After you peel back the paper-like casing, you find an adorable round green tomatillo.
Tomatillos may look like a green tomato on the outside, but when you cut into one you see tons of tiny little white seeds throughout a green-yellow-hued meaty inside. They have a very tart, tangy unique taste.
This salsa makes the other taco ingredients jealous. Dipping with corn chips is equally splendid.
That’s where the addiction begins.
You must try this at home.
Or else you’re missing out on life.
10 ounce of fresh tomatillos, cut into quarters
handful of fresh cilantro (about 1/4 cup, minced)
1/2 fresh lime, juiced
2 shallots, minced
1 fresh jalapeno, de-stemmed and seeds removed
2 ripe avocados, chopped in small chunks
1/2 teaspoon sea salt
Using a food processor, toss in quartered tomatillos, shallots, jalapeno, salt, lime juice and cilantro. Pulse until blended and smooth. Pour salsa into a medium mixing bowl and stir in chopped avocado. Keep leftovers refrigerated.