9/9/19

Meatless Monday: Tomatillo & Avocado Salsa


Tomatillo & Avocado Salsa is a recipe that comes together quickly and is great not only with chips, but also as a salad dressing, a sauce for grilled chicken, or mixed into pasta.

Once a month, Seasonal Roots sends me a box of their produce as a gift. This past month, I got an extra credit when someone used my referral code mangotomato!!! I don't know who used it, but I thank you!!

I  added tomatillos to my box using the credit from the referral code. Did you know tomatillos are not green tomatoes? Although both tomatoes and tomatillos are members of the nightshade family, as are peppers and eggplant, tomatillos aren't unripe tomatoes. 

I decided to make a quick salsa using tomatillos and posted a question on my insta story whether to roast them first or use raw. ROAST was the overwhelming response.

Not having an outdoor grill, I decided to "roast" tomatillos in a dry cast iron skillet. You can also broil them!

Tomatillo & Avocado Salsa
Makes about 2 cups

Ingredients
18 tomatillos, husks removed and discarded, washed, dried
1 jalapeno
1/4 Vidalia onion
1/4 cup water
1 cup cilantro
1 avocado
salt to taste
plantain chips

Directions
1. Heat a cast iron skillet on the stove. Add tomatillos, jalapeno, and the onion and cook until all the vegetables have blackened, rotating occasionally.

2. Remove the seeds from the jalapeno and discard. Add blackened tomatillos, jalapeno, and onion to a blender with water, cilantro and avocado and pulse until you get your desired consistency. Season with salt.

I recommend refrigerating the salsa before eating. You may also substitute lime juice, at least partially, for water.

If you like more heat, leave the seeds of the jalapeno!

How gorgeous are these??? I think that's the first time I've seen purple tomatillos: alas once cooked, the color doesn't remain.

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