Salsa Verde with Avocado
This is my version of green salsa inspired by a wonderful summertime Trader Joe's treat I tasted while traveling through the southwest. We were in Santa Fe, New Mexico looking for a light snack on a hot day and thought chips and salsa would hit the spot. I am not a fan of tomatillos and much prefer the sweeter taste of red ripe tomatoes, but this is one of those culinary exceptions that takes you by surprise. This salsa is a little tart in the best, most cooling way like ice cold limeade on a hot summer day. It has just the right balance of flavors to go perfectly with salty Trader Joe's™ brand corn chips, tortilla chips or even hearty potato chips, but it also works nicely on top of scrambled eggs and toast for breakfast.
1 medium jalapeños, finely chopped
1 clove garlic, smashed
1 small onion, finely chopped
4 medium tomatillos, husked and finely chopped
1 medium avocado, peeled and chopped
1 1/4 teaspoons kosher salt (half if using table salt)
1 medium lime
1/4 cup cilantro leaves, whole, chopped
1/4 cup cold water, optional
Remove and reserve the seeds and membrane from the jalapeños and chop the jalapeños into very small pieces. Zest and juice the lime and combine with half of the salt, onion, jalapeños, and garlic in a food processor, chop fine. Taste for spice and mix in a few of the jalapeños seeds if more heat is desired. Do not add more salt at this time. Add tomatillos and pulse until evenly chopped but still chunky. Add chopped avocado and fresh cilantro and taste for salt and spice. Depending on the freshness of the ingredients, the consistency may range from a paste to a soup. If it is too thick, add a little cold water as needed until the consistency of thin salsa. Serve chilled. Serves two to four depending on appetite. This recipe is easy to double, but reserve any extra salt until the very end. Keeps well in the refrigerator for several days if you can resist the temptation to eat it all at once.
Serves: 2 to 4