Tomatillo and Avocado Salsa.

I am not sure what show we were watching but they were featuring a chef who makes an amazing taco. It did look pretty good, but what stood out to me was the sauce that the chef used on the taco. It was a Tomatillo and Avocado Salsa, and it looked amazing.

The idea of this was trapped in my head for a fews day, so last night when was able to do a little cooking I knew I had to make it. I didn’t however know what he did to make it, so I had to make up my own.
I knew how to how to make a great and easy Tomatillo Salsa already, so I essentially just tossed in an Avocado.
If you have never used or even eaten a Tomatillo before they are great. The look like green tomatoes but are a bit more bitter. You need to cook them unlike a tomato which are also great raw.

Here is my no recipe, recipe:
4 medium to large Tomatillos peeled and quartered.
6 cloves of garlic
1 large onion quartered
2 Jalapenos cut in half
A handful of Cilantro
A box of chicken stock
1 Avocado
Salt and pepper

Heat up a skillet on high. Once it is nice and hot add the Tomatillo, garlic, onion and Jalapenos and let roast. You want a nice caramelization on all the veg. This will take about 10 minutes or so.

Once that happens turn the heat off and add a little of the chicken stock to the pan to deglaze, and get all the wonderful brown color off the pan. Then put everything in a blender with the Avocado, Cilantro, about 3 quarters of the remaining chicken stock, and the salt and pepper to taste.
Once it is blended and smooth, put the mixture in a sauce pan and add the rest of the chicken stock. Turn the heat to medium and let it simmer away!
After about an hour you should have a nice thick and very flavorful salsa. And the Avocado adds a really nice smooth texture while maintaining the “salsa” feel.

I put it over some pan seared Monk Fish, but you can use it for just about anything. It’s really good to just dip tortilla chips in too!

If you try it let me know! And don’t forget to add the love!!
XO-P