Tomatillo and Avocado Salsa

Tomatillos are in their prime in the early summer to late fall, so it’s the perfect time to make an easy homemade salsa with them! I love tomatillos for their tart and almost citrusy flavor. You can whip this salsa up in about 15 minutes. Leftovers store well in an airtight container in the refrigerator. 

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader (page 14) on June 10, 2021.

Ingredients:

• 13 tomatillos

• Juice of 1 lime

• ½ fresh jalapeño (seeds removed)

• ½ shallot

• 1 large garlic clove

• ½ small avocado

• ½ teaspoon black pepper

• ¼ teaspoon salt or to taste

Directions:

1. Peel the exterior skin off the tomatillo to reveal the shiny smooth skin that’s underneath. Rinse under cold water. I recommend using a wet paper towel to gently wash each tomatillo after peeling as they’re slightly sticky and might have dirt stuck to them.

2. Place rinsed tomatillos into a large saucepan and cover with water.

3. Place the saucepan over high heat and bring to a boil. Once it’s boiling, set a timer for 5-7 minutes, or until the tomatillo skins start to break. 

4. While your tomatillos are boiling, juice your lime and dice your jalapeno, shallot and garlic.

5. Remove the tomatillos from the pot using a slotted spoon and place into a blender. 

6. Add the remaining ingredients including: lime juice, jalapeno, shallot, garlic, avocado, pepper and salt. Blend until desired consistency.