This is a very simple salsa that you can use with almost anything you grill this summer. In a way, it is basically a smoother, creamier guacamole so you could also use it as a dip for any occasion.
Tomatillo and Avocado Salsa
4 medium tomatillos, husked and rinsed in warm water
1 large ripe avocado
¼ medium white onion, chopped
1 serrano chile (or more if you want it very spicy), chopped
1 garlic clove, peeled and chopped
3-4 tablespoons coarsely chopped cilantro
2 tablespoons fresh lime juice
Salt to taste
In a small sauce pan, bring water to a boil. Once it is boiling, carefully add clean tomatillos to the water and reduce to a simmer.
Cook for about 5 minutes until the tomatillos are pale green and a little bit soft. Drain the tomatillos and add them to the food processor or blender.
Cut the avocado in half and remove the large seed. Peel the avocado and add the tomatillos along with the rest of the ingredients. Process until smooth and add more salt or lime juice to your taste.
Use within 4 hours or you can store it in an airtight container in the refrigerator for a day.
This is a very traditional salsa that my mom used to make whenever we had a large family party. I came across this recipe in Marge Poore’s 1,000 Mexican Recipes cookbook and it’s pretty close to what I remember eating as a kid in Southern California.