This recipe is short and sweet, much as it should be right now during summer. The last thing on people’s minds, is cooking a full meal in a hot kitchen. I don’t know where you are in the world as your reading this, but in my neck of the woods, the clouds and what seemed like 12 months of rain, finally dissipated, and we are now enjoying soothing sunshine and dare I say, soon to be upper 80 degree temperatures. That’s summer as it should be. Where it’s okay to drink Rosé in the morning and nap all afternoon. Not that I’ve done that. Yet.
I’ve done a bit of traveling to the South, Southwest, Texas, to be exact, these last few months. No one, and I really do mean no one, does better beef and grilled meat tacos than Texas. I’m sorry, maybe Argentina, but I haven’t been there yet to compare. In any event, one of the signature things that you can surely expect to see at those great little toppings bar at every taco joint in Texas, right next to the crisp sliced radishes, the perfectly chopped cilantro and white onion, are the regional display of roasted and fresh salsa to garnish your tacos. And if the place is true to form, you can always find that tangy, creamy avocado tomatillo salsa. I’m proud of many things Mexican, but there’s no denying, this salsa really makes me happy to be part of the Tex-Mex culture and the creative and bold combinations that come about in the cuisine.
So in short and sweet fashion, I give you my version of this great, anytime of year, but especially good right now with summertime grilled meats, favorite, avocado and roasted tomatillo salsa.
- 8 medium tomatillos
- 1/2 white onion
- 1 medium jalapeno
- 1 large avocado
- Juice of 1/2 of a large lime
- 1 large clove of garlic
- 1/2 cup packed cilantro leaves
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- Remove husks from tomatillos and rinse. Slice all in half.
- In a large skillet over medium-high heat, dry roast tomatillos (cut side up first), jalapeno, and onion until charred, about 8-10 minutes.
- Remove stem from jalapeno and seeds if you prefer a little less spicy.
- Add to a food processor or blender, along with avocado, lime juice, garlic, cilantro, cumin and salt. Blend til smooth. If you prefer a little runnier, add a spoonful of warm water until you reach the desired consistency.
- Refrigerate for best flavor. Keeps for about a week.
You can also roast the tomatillos, jalapeno and onion under the broiler or on a grill. Add as many jalapenos or other type of pepper for desired spiciness.