Happy Cinco de Mayo, everyone! Sure, we could have gone with a standard recipe like guacamole or tacos here, but thought a little change of pace might be nice. This simple, cooked salsa from VN contributor Susan Baldassano is perfectly flavored for chip dipping and enchilada smothering. Oh, and since it calls for avocado, it can be easily transformed into a twist on guacamole.
Serves 6
What You Need:
4 cups water
10 tomatillos (remove outer paper-like layer and wash)
2 teaspoons extra-virgin olive oil
1 garlic clove, finely chopped
1/2 small white onion, coarsely chopped
2 jalapeños, seeds and ribs removed, finely diced
2 avocados, ripe, skin removed, cut into small chunks
2 tablespoons cilantro, chopped
1/2 teaspoon salt
What You Do:
1. In a small pot, bring water to a boil. Add tomatillos, cook for 5 minutes, and drain. Set aside. In a small frying pan, heat oil. Sweat garlic and onion just until onion turns soft and translucent (not brown).
2. In a blender, blend onion, garlic, and tomatillos until smooth. Transfer to a medium bowl and let cool. Add jalapeños and avocado to bowl with onion-tomatillo mixture. Add cilantro and salt to taste. Salsa should be on the thin side.
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