Best 3 Tomatillo Avocado Salsa With Tortilla Chips Recipes
In the realm of Mexican cuisine, few dishes hold a candle to the delectable duo of tomatillo avocado salsa and tortilla chips. These culinary masterpieces, often served as appetizers or accompaniments to main courses, offer a vibrant symphony of flavors, textures, and colors that tantalize the taste buds. The tomatillo avocado salsa, with its tangy tomatillos, creamy avocado, and a hint of cilantro, provides a refreshing and zesty contrast to the crispy, golden tortilla chips. Dipping a chip into this flavorful salsa transports you to a Mexican fiesta, where every bite is an explosion of taste. These recipes, presented in this article, guide you through the simple steps of creating this delightful salsa and perfectly complementing tortilla chips, ensuring an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
AVOCADO AND TOMATILLO SALSA
Provided by Luis Miguel López Alanís
Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).
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
Tips:
- Utilize ripe tomatillos: Select firm, green tomatillos with vibrant husks. Avoid any with blemishes or bruises.
- Roast the tomatillos and poblano pepper: Roasting intensifies their flavors, adding a smoky depth to the salsa. Keep an eye on them to prevent burning.
- Use fresh herbs: Cilantro and/or parsley add a refreshing brightness to the salsa. Chop them finely for an even distribution of flavor.
- Adjust the spiciness: If you prefer a milder salsa, remove the seeds from the poblano pepper before roasting. For a spicier kick, leave some or all of the seeds in.
- Chill before serving: Allowing the salsa to chill for at least 30 minutes allows the flavors to meld and develop. This step is optional but recommended for the best results.
Conclusion:
This tomatillo avocado salsa with tortilla chips is an easy and flavorful appetizer or snack. It's perfect for any occasion, whether it's a casual get-together or a festive party. The combination of roasted tomatillos, poblano pepper, avocado, and fresh herbs creates a salsa that is both refreshing and flavorful. Serve it with tortilla chips, crackers, or vegetables for a delicious and satisfying treat.
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