• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Creamy Avocado Salsa

    Salsa doesn’t have to clobber you with spiciness or overpower your palate in order to be considered authentic. Of course, salsa shouldn’t be bland either, but should act as an enhancement to your main dish.

    Our Creamy Avocado Salsa is mildly piquant, and is absolutely delicious on fried tostadas, chalupas, gorditas and especially flautas. Easy to make, you may find yourself using it as a sandwich spread, or as a dip for cold shrimp. We even like it on our eggs, sunny side up!


    Ingredients
    1
    tablespoon
    vegetable oil
    1
    serrano chile
    1/2
    pound
    (about 6-8) fresh tomatillos, peeled and washed
    1
    small avocado, peeled and seeded
    1
    clove
    garlic
    *
    salt to taste
    *
    fresh cliantro for garnish
    Directions
    Fill a 1 quart saucepan with the tomatillos, and add enough water to cover. Bring to a boil, and cook the tomatillos for 5 minutes, until they turn to a drab green color. Remove from the heat, and allow to cool in the pan for 20 minutes.
    Heat the vegetable oil in an 8” skillet. Add the chile Serrano, and allow to brown for 2-3 minutes, until toasted. Remove the stem.
    Place the chile and the cooked tomatillos in the container of a blender, along with the avocado and garlic. Blend well, then salt to taste. Garnish with fresh cilantro.

    The base number of servings for this recipe is 1
    OK

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