Green food is fun!

To start off our month of spicy (that’s right, month of spicy people!), we are going to post a quick and simple recipe for salsa verde with avocado. The final product has the feel of guacamole, with the tang of tomatillos! If you don’t like avocado or know somebody who may be allergic, you can skip adding them and just be left with a lovely salsa verde.

Salsa Verde with Avocado

4 large tomatillos (grab a couple extra if they’re small)
1 jalapeno pepper
1 clove garlic
1 Tbsp. heavy cream (you can also use milk)
Cilantro to taste (we used about ½ of our bunch, leaves and small stems only)
Salt and pepper to taste
3 avocados pulp scooped and tossed with lime juice (about 1 Tbsp).

Place tomatillos, jalapeno and garlic in a pot and cover with water.

Bring the water to a boil and wait for the tomatillos to become a darker green (they will also soften). When you see that this has happened, they’re ready to come off the stove (this takes about 5 minutes after water has boiled).

Place the tomatillos, jalapeno and garlic into a food processor or blender (reserve some of the cooking liquid). Blend up with cream, cilantro and salt and pepper.

Add avocados and continue to blend until creamy. Add some of the cooking liquid if the salsa is too thick for you.

Adjust seasoning to taste.

To adjust the heat, you can change the amount of jalapeno you put in. For example, after boiling, we only used half of the pepper (with seeds removed) … we’re kind of wimpy when it comes to heat!