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spring hill ranch's roasted salsa verde w/ avocado

a recipe by
Wiley P
Sierra Vista, AZ

Never been a fan of uncooked tomatillos, which are the main ingredient of salsa verde. I tried roasting them, but that still wasn't to my liking. So...why not cross salsa verde with guacamole by adding a nice healthy avocado to counter the astringency of the tomatillos without adversely affecting the flavor? Hah! I think it worked!

serves 4-8
prep time 30 Min
cook time 10 Min
method Broil

Ingredients For spring hill ranch's roasted salsa verde w/ avocado

  • 1 lb
    fresh tomatillos, peeled, rinsed and cut in half
  • 1/3
    medium white onion, in a chunk
  • 2 clove
    garilc, peeled
  • 2
    jalapeño chiles (see note below)
  • 1 tsp
    ground cumin (freshly ground is always best!)
  • 1/2 tsp
    kosher salt (adjust later if desired)
  • 1 small bunch
    fresh cilantro leaves and fine stems, roughly chopped
  • 2 Tbsp
    good water
  • 1 Tbsp
    lime juice (about 1 lime)
  • 1 lg
    or 2 smaller ripe avocados

How To Make spring hill ranch's roasted salsa verde w/ avocado

  • 1
    Notes: - - Tomatillos are a small green gizmo that, when the tight leaves are peeled off, looks like a little green tomato. When you peel off the stuck-on leaves, they are somewhat sticky, so we generally rinse them under cold water, rubbing them gently. - - Chiles: If you remove the seeds and veins from a chile, you will reduce the spicy heat by 75-80%. If you remove the seeds and veins from the 2 jalapeños in this recipe, there's virtually no "heat" at all. I will be using 1 jalapeño and 1 serrano, seeds and veins intact in the future. - - Cilantro: Yeah, I used to be like you and thought cilantro tasted like I was chewing on a bar of Ivory soap, but keep the faith! Even though this much cilantro sounds Gawd-awful, it is just noticeable here. - - Salsa in general: The word is Spanish for "Sauce." As such, it is usually about the consistency of turkey gravy or Hollandaise sause, though with a somewhat grainy texture. The condiment you see that is more like a relish made from chiles, tomatoes, onions and garlic is more appropriately called pico de gallo. - - Blenders: Blenders are great time and effort savers - couldn't think of cooking without one being handy. Making this in a real molcajete adds even more to the salsa. A real molcajete is a grinding bowl (mortar and pestle) made of lava. They are great for grinding spices and tend to save some of the spice flavor to impart in other dishes/salsas you prepared in them.
  • 2
    Under the broiler on a baking sheet, roast the tomatillos (cut side down), onion, garlic and jalapeño(s)/serrano (cut side down) until a bit charred in places. This can also be done on the stove-top over medium-high heat in a skillet or on a comal/griddle.
  • 3
    Once roasted, place the vegetables into your blender. Add the cumin, salt, cilantro and water to the blender and blend until it's almost smooth.
  • 4
    Add the avocado's meat and the lime juice to the blender and blend to combine. Serve with food or chips.

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