Best 4 Avocado And Roasted Tomatillo Salsa Recipes
Indulge in a culinary delight with our tantalizing Avocado and Roasted Tomatillo Salsa, a vibrant blend of flavors that will awaken your taste buds. This delectable salsa is crafted with a symphony of fresh ingredients, including perfectly ripe avocados, roasted tomatillos, zesty cilantro, and a hint of zesty lime juice.
This exquisite salsa is not only a flavor sensation but also a versatile culinary companion. Spread it over grilled chicken or fish, and it becomes a tangy topping that elevates the dish to new heights. Use it as a flavorful dip for tortilla chips or vegetable crudités, and it will bring a pop of freshness and zest to your snacking experience.
Avocado and Roasted Tomatillo Salsa also shines as a vibrant salsa verde, adding a splash of color and flavor to your favorite pasta dishes. Drizzle it over tacos, enchiladas, or burritos, and it will transform them into a fiesta of flavors.
With its vibrant green color and irresistibly rich taste, this salsa is a culinary masterpiece that will add a touch of sophistication to any gathering. Whether you're hosting a casual get-together or preparing a special meal, this salsa will steal the show.
So, grab your apron, gather your ingredients, and embark on a culinary journey that will take your taste buds on an unforgettable adventure. Dive into our collection of recipes and discover the endless possibilities of Avocado and Roasted Tomatillo Salsa. Let's get cooking!
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
AVOCADO AND ROASTED TOMATILLO SALSA
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.
- Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing rubber gloves, discard seeds from jalapeño if desired and coarsely chop. Add jalapeño to tomatillo mixture and puree until mixture is almost smooth. Transfer tomatillo mixture to a bowl.
- Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.
AVOCADO & ROASTED TOMATILLO SALSA RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool. Add the avocados, cilantro, sugar, cumin and 1/2 cup of water to the blender and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
Tips:
- Choose ripe avocados: Use ripe, creamy avocados for the best texture and flavor in your salsa.
- Roast your tomatillos: Roasting the tomatillos intensifies their flavor and gives them a slightly smoky taste.
- Use fresh cilantro and lime juice: Fresh cilantro and lime juice add brightness and acidity to the salsa.
- Adjust the spiciness to your taste: Add more or less jalapeño pepper to taste.
- Serve the salsa immediately or store it in the refrigerator for up to 3 days: The salsa is best when served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
Avocado and Roasted Tomatillo Salsa is an easy and delicious salsa perfect for dipping chips, topping tacos, or using as a condiment for grilled meats or fish. The combination of creamy avocados, roasted tomatillos, and fresh cilantro and lime juice creates a flavorful and versatile salsa that is sure to please everyone at your next party or gathering.
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