Tomatillos are such peculiar fruits. Between their brown husks, unpleasantly sticky surface and curious smell, they’re not exactly welcoming. I’m not sure if I’d consider them a prime candidate for consumption were I a neanderthal. But some curious soul did, and we reap the benefits. And thank goodness. Salsa verde is devilishly good stuff, what with that anchor of tangy goodness from the tomatillos, and the winning combination of avocado, onion and cilantro. Salsa’s simplicity sometimes blows me away – it’s amazing how much flavor can be culled from the simplest of ingredients. I’ve been enjoying this on my morning eggs, tucked into warm corn tortillas and finished with a little feta. It’s equally good by the spoonful all by itself (and, of course, with tortilla chips and any kind of taco imaginable).
This Salsa Verde with Avocado recipe is part of the August Seasonal Food Guide.
SALSA VERDE WITH AVOCADO
1 1/4 pound firm tomatillos, husks removed and thoroughly rinsed
1 medium avocado, diced
1 small jalapeño, seeded and diced
1/2 red or white onion, diced
1/4 cup minced cilantro
juice of 1/2 lime
1/2 teaspoon sea salt, or to taste
1 ear white corn, optional
cotija or feta cheese for garnish, optional
If you’d like to use corn to garnish the salsa, char it up on your gas burner. Using a pair of tongs, rotate the corn over a medium flame until nicely blackened. (But not all the way black!) Slice the kernels from the cob by standing the ear of corn upright and running a sharp blade down the length of the cob. Set aside until the salsa is made.
Thoroughy rinse the tomatillos and then quarter them. Using either an immersion blender or an upright blender, combine tomatillos, avocado, jalapeño, cilantro, lime juice and salt and blend to desired consistency.
Spoon into a bowl, garnish with corn and feta, and serve.