Salsa de Tomatillo y Aguacate Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Salsa por Mariscos (Salsa for Seafood)

We eat a lot of fish and seafood. When we make fish or shrimp tacos we always make this wonderful salsa. It really is the difference between just salsa or hot sauce out of a bottle and what is amazing about Authentic, Fresh, Mexican food! 

This easy recipe is from my second book A Gringo's Guide to Authentic Mexican Cooking. Amazon has it both in print and the E-version at the link below.

Salsa por Mariscos (Salsa for Seafood)

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

2 tsp. corn oil

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Stir all ingredients together, in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups

Salsa por Mariscos (Salsa for Seafood)

This time of year we eat a lot of fish and seafood. We always have this wonderful salsa. It really makes the difference between just hot sauce out of a bottle and what is amazing about Authentic, Fresh, Mexican food! This is from my second book A Gringo's Guide to Authentic Mexican Cooking. Amazon has it both in print and the E-version at the link below.

http://www.amazon.com/Gringos-Authentic-Mexican-Cookbooks-Restaurant/dp/0873587871/ref=sr_1_1?ie=UTF8&s=books&qid=1303866790&sr=8-1

Salsa por Mariscos (Salsa for Seafood)

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

2 tsp. corn oil

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups