Avocado Tomatilo Salsa
- 1.5 pounds tomatillo
- 1 small piece of white onion
- 2 serrano chiles, stems removed
- 2 cloves garlic
- 1/2 cup water
- 6-8 ripe avocados
- 2 teaspoons powdered chicken bouillon (optional)
- 2 teaspoons salt
- one heaping cup cilantro
- juice of one lime
Remove outer skin from tomatillo and rinse. Be aware of any dirt or debris Slice in half and remove the top portion. Place tomatillos in a large blender with two small cloves of garlic and a tiny sliver of white onion. Remove the stems from the serrano chiles and place them in the blender as well. Add about 1/2 cup water, or just enough to allow the blender to process the salsa. Next add the avocado and continue to blend. Season with powdered chicken bouillon, salt and the juice of one lime. Pulse again.
Very last, add about half a bunch of cilantro; approximately one heaping cup to the blender. For this step gently pulse the blender to chop the cilantro. Be sure not to over-blend. *Add more serrano chiles if you like your salsa spicy. Two serranos was just enough to make everyone happy. This makes a very large batch. Cut the recipe in half if you have a small blender or do not want party size quantity.
This recipe was introduced to me by Berinice, a lady who helped me when we lived in Mexico city. She made this for me and I just about died the first time I tried it. Tomatillos were so cheap there and avocados were always perfectly ripened so I kept this salsa on hand. It tasted delish as a garnish to a homemade tortilla filled with fresh Oaxacan cheese… what I would give for some of that cheese we used to buy from street venders.
This recipe can be ruined in many ways… I know I have made many mistakes along the way when duplicating this recipe. First, do not add too much onion. When fresh onion is blended a little goes a very long way. Second, do not over do it on the garlic. I put 2 cloves garlic in my instructions because the ones I get from the Mexican market are very small. Third, don’t make it too spicy. Berinice used to add 5 serrano chiles to this dip. I never complained, but it was definitely too spicy for the kids to consume. Add enough water to keep the blender running… again, a little goes a long way. Next, be sure the avocados are ripe. If they are stringy or blackened do not put them in the salsa. Only the best for this delicious dip. Add the salt and chicken bouillon just one teaspoon at a time. I may have a higher tolerance for salt than you. If you have a problem with MSG omit the chicken bouillon, or use a MSG free ingredient. If you do not want to add buillon at all, use additional salt. I will still taste delicious. Last, do not over process the cilantro. Just gently pulse at this point. The addition of lime is up to you. This salsa should not have a strong lime flavor, so just add a little bit to help tone down the white onion and keep the color a lovely green.
Warning, this salsa with some fresh tortilla chips is so addicting. I had some left-over from Scott’s 40th Birthday party and I kept finding myself taking bites of it past midnight.