Salas de tomatillo con Augacate
Can't wait to try making this.Although it's cold and rainy so seeds won't be poping just yet!
Salsa de Tomatillo con Aguacate
by Zarela Martinez
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. Since discovering it, I've taken to using it like a lighter, spicier guacamole. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking. It's good chunky, but I've also come to enjoy it puréed very smooth.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
Salsa de Tomatillo con Aguacate
by Zarela Martinez
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. Since discovering it, I've taken to using it like a lighter, spicier guacamole. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking. It's good chunky, but I've also come to enjoy it puréed very smooth.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
posted by apprentice at
11:30 pm
2 Comments:
You know, I've tried to like avocados but I just can't. California is not the place to live if you don't like avocados - they even put it in the sushi here.
The recipe sounds yum though and I guess you need the avocado for the texture.
Not as good as tattie mash or clapshot are they!
I don't mind them, they're pretty bland.
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