The first time I had a salsa like this was at Los Fernandez in Hoffman Estates, Il. I was immediately taken with it- kind of like guacamole, but much thinner and smoother; easier to pour on tacos. More of a salsa than a guacamole. It has a tangy, mayo-like creamy consistency that is simply amazing paired with grilled skirt steak… Or tortilla chips, or chicken, or.. well, everything.
I need to get better at taking pictures of my food-prep. The only “finished” pic I have of this salsa is on my skirt steak tacos, which are by the way simply MADE for this salsa. Make them both, eat them, and you’ll agree.
5-6 tomatillos (you know, those green things wrapped in papery leaves that look like little green tomatoes)
4-5 avocados (make sure they are ripe and soft to the touch!)
handful cilantro
1/4 white onion
1 jalapeño (or other fresh green chile)
3 cloves garlic (or more if you like)
Juice of 1 lime
1) Roast the tomatillos: take the paper husks off and put the tomatillos on a pan, roast in the oven at 400°F for 10-15 minutes. I much prefer the taste of cooked tomatillos, but you could use them raw if you like. Instead of roasting them, you could also toast them in a cast iron skillet or a comal for extra authenticity. Of course I always forget to take pictures of the ingredients before I cook them, so here’s what the pan looked like after I roasted the tomatillos and put them in the blender:

2) In a blender, combine the tomatillos, garlic, onion, lime juice, and jalapeño. Purée until the mixture is extremely smooth
3) Add avocados (here’s how to get the flesh out), blend
4) I find I like adding the cilantro after the “first blend” when making salsas: that way it isn’t sliced to small and your whole mixture isn’t a dark green color. Grab a handful of cilantro, rinse it off, and blend it in
5) Adjust the consistency of the salsa by adding more water (or more lime juice for extra tang) and blend some more. The finished product looks like a green mayo.
6) Enjoy immediately!
Great as a salsa with chips; put on skirt steak tacos, use instead of mayo on sandwiches..
It’s really awesome. Is this guacamole? Is this a salsa?
Who cares, it’s just great, regardless of what you call it.

The salsa in its natural habitat: on tacos

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