Tomatillo-Avocado Salsa

Wardster

I had a couple emails about this so I thought I would post it. It goes great with chips or grilled chicken.
1 pound of tomatillos, about 15, husked, rinsed and roughly chopped
1 avocado, peeled, pitted, and roughly chopped
1 serrano chili, or a jalapeno will do, either with seeds
1 Bunch of cilantro
juice of a lime
1 tbs garlic
1 tsp red pepper
1 tsp salt[p]put all in food processor and puree. Best if you can leave it in the fridge over night.

Cornfed

Wardster,[p]Sounds like a Bobby Flay recipe. How was it? Looks like something I'd like.[p]Later,
Cornfed

Wardster

Cornfed,
It is delicious. I grill some breasts, southwest style and add the salsa on top. Tastes great, looks great... a sure thing...

Byrdo

Wardster,[p]I was told by someone(however I can't remember who)that Tomatillo had to be boiled... I guess that is not true?

Wardster

Byrdo,
At least not in this case. I don't use them for anything else. I make this salsa atleast monthly, it is easy and a hit for anyone. Once the husk is removed, they are a little sticky, but it comes off in the rinse.
Give it a shot....

Cornfed

Wardster,[p]Thanks for sharing this. I'll have to give it a try.[p]Cornfed

Gloria

Wardster,
I always rinse them in warm water and it takes the stickiness away. And no, they don't have to be cooked. Great recipe.

Gretl

Wardster,
What if you roasted the tomatillo and pepper(s) first? I like to char the skin off red and poblano peppers. I'll bet the tomatillos would be good that way, too. Just a thought!
Either way, it sounds just great.
Cheers,
Gretl