Green Salsa

(recipe from Eating Well magazine)

8 oz. tomatillos
2 cloves garlic, unpeeled
1 jalapeno pepper
1/4 cup sliced white onion
1/2 ripe avocado
3 Tbsp. chopped fresh cilantro
1/4 tsp. salt
Freshly ground pepper to taste

Bring a pot of water to a boil.  Remove husks from tomatillos and rinse well.  Cook the tomatillos in the boiling water until soft, 5 to 8 minutes.  Drain and set aside.

Toast garlic cloves, jalapeno, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic.  Remove the jalapeno stem and remove seeds if desired.  Combine the tomatillos, garlic, jalapeno, onion, and avocado in a bender or food processor.  Process until smooth.  Stir in the cilantro, salt, and pepper.

(Creamy and tangy sauce for tacos or whatever!)

Tomatillo Avocado Salsa

(recipe from ReadyMade magazine)

5 medium tomatillos, husked, rinsed, and chopped

4 jalapeno or serrano chiles, coarsely chopped, with seeds

1 large garlic clove, peeled

2 Tbsp. chopped white onion

1/2 cup coarsely chopped cilantro

1 tsp. fine salt

1 ripe avocado, halved and pitted

Put the tomatillos into a blender, then add the remaining ingredients except for the avocado.  Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize.  Add the avocado and blend again.  Season to taste with salt and blend again.

(This is the first time I've ever worked with tomatillos!  A neat salsa-quacamole hybrid.  I seeded all but one of my peppers, as I didn't want too much spice.  I also added a second avocado, which made it more quacamole-like.  Tangy and good!)