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

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. It is so fresh tasting and goes well with roasted meats or poultry. It will be a welcome addition to your holiday table

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

Flautas with Avocado Tomatillo Salsa

Flautas

Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food section of your local grocer. This recipe works well with several different fillings.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound pollo deshebrado, Ropa Vieja, or Carnitas

1/2 white onion, chopped

2 tablespoons chopped cilantro

1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)

]Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.

Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and serve immediately with Avocado Tomatillo Salsa.

Serves 10

Avocado Tomatillo Salsa

This is a wonderful light salsa, great with fish, foul ar any light roasted meats. This is a step closer to Authentic Mexican cooking!

1 Ripe Haas avocado, peeled and cubed

5 Tomatillo, husked and rinsed clean

1/2 White onion, chopped

1/4 C Cilantro, chopped

1 CLOVE Garlic, diced

1 Serrano chile, stem removed

Water

1 TSP Salt

1. Place Tomatillo, Onion, Cilantro, Garlic, Chile, Salt and 2TBL Water in blender; puree until smooth. Add Avocado and puree until smooth. Add more water if needed.

2. Salsa should be a thick liquid, about the consistency of ketchup.