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Think about a dip that's smooth yet tangy! I whipped up this tomatillo avocado mix during a casual BBQ when I had spare tomatillos and some perfectly ripe avocados lying around. That random creation turned into our clan's go-to sauce, and nowadays my buddies insist I bring it to every gathering. This bright green concoction mixes slightly charred tomatillos with soft avocados for a taste you just can't get enough of.
What Makes This Salsa Special
This goes way beyond regular salsa! The real trick happens when those fire-kissed tomatillos blend with luscious avocados creating something completely different. I'm thrilled it's naturally plant-based and wheat-free without any extra effort. At our family meetups, each serving vanishes quicker than the one before it.
Your Ingredient List
- Tomatillos: Look for tight, green ones that seem like tiny wrapped gifts inside their paper coverings.
- Avocados: Press them lightly - they should give a bit but not feel too soft.
- Fresh Peppers: I pick serranos for heat but you can easily swap in jalapeños.
- Fresh Extras: Get some cilantro, garlic, onions and several limes to brighten everything up.
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Simple Preparation Steps
- Deal with Tomatillos
- Strip away those paper covers, wash them thoroughly and stick them under the broiler until you see nice dark spots form.
- Handle the Peppers
- Cook your peppers alongside those tomatillos. Just don't forget gloves when cutting them later or you'll be sorry.
- Mix Everything
- Dump it all in your food processor - the cooked stuff, avocados and all the fresh items. Push the button until you get a texture you dig.
- Final Touches
- Always grab a chip for testing so you'll know exactly what needs more lime juice or salt.
Tips From My Kitchen
Take your time with roasting since those blackened bits pack tons of flavor! If you can't find fresh tomatillos, the canned version works too, just make sure to drain them properly. And trust me on this one, always put on gloves with spicy peppers unless you want to cry when taking out your contacts later.
What Goes Well With It
Yeah, tortilla chips work great but this stuff can do so much more! I throw it on my eggs in the morning, spread it on toast with avocado or put it over fish hot off the grill. My hubby even adds extra lime to make an incredible dressing for salads.
Storage Advice
The juice from the limes helps maintain that nice green look but I've noticed it's only good for about three days. Keep it in your best airtight container in the refrigerator and stir it up before you serve. Though honestly, at my place it rarely makes it past the second day!
Common Questions
People always ask how long it stays good - about three days max in the fridge. Need it less spicy? Just take out the seeds and inner parts of the peppers. You should definitely remove the skins from those roasted peppers, it really makes a big difference. We use this stuff on everything from morning tacos to dinner chicken. For the top tomatillos, go for firm ones with tight outer coverings.
Frequently Asked Questions
- → What are the best tomatillos to select?
Look for firm ones with snug husks. They should feel slightly sticky but firm and be bright green.
- → What can I do for less heat?
Skip some of the seeds or membranes, or swap spicier peppers for milder ones.
- → Why steam after roasting?
It helps loosen the skins so they peel off easier and takes a bit of the heat out of the peppers.
- → How long can this stay fresh?
Keep it in the fridge for up to 3 days. Lime juice slows browning, but it might darken slightly.
- → Can I use a grill instead of an oven?
Sure! Grill the veggies over high heat until they're charred to add an extra smoky flavor.