As much as I like appetizers I have posted very few recipes for them here on WIVES WITH KNIVES. Don’t know why, actually, but it isn’t too late to remedy that deficiency, especially during the holiday season when most of us make and consume more snacks and appy’s than at any other time of year. Salsa and guacamole are two of my favorites and I got the idea to combine them when I was served an avocado salsa at my favorite Mexican restaurant. It wasn’t anything like this recipe and was way too hot for my palate but it got the wheels turning and this is what I came up with.
I began with a simple SALSA VERDE recipe and roasted the tomatillos, onions, garlic and jalapenos for extra flavor. Let the vegetables cool, then pulse several times in a food processor…don’t over process. Add cumin, cilantro and lime juice along with the avocado and process until well mixed and still chunky.
This is delicious any way you want to serve it. It’s plan fantastic with tortilla chips and is wonderful as a salsa on your favorite mexican dishes. I added a a spoonful to my fish tacos last night along with cabbage and some radish slices and it was muy bueno.
Cut the veggies into large chunks, toss in a little vegetable oil and roast at a high temperature until soft and blistered.
- 2-1/2 pounds tomatillos, husked and rinsed
- 2 large onions
- 5 cloves garlic
- 2-4 jalapenos, cut in half with seeds removed
- 2 tablespoons vegetable oil
- 4 teaspoons ground cumin
- 2 teaspoons salt
- 1 cup packed cilantro
- 3 avocados
- 1 lime
- Preheat oven to 450 degrees.
- Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
- Roast in the oven for 15 minutes - until the exteriors are blistered. Let cool.
- Meanwhile, half the avocados, remove the seeds and scoop out the flesh.
- Pulse all ingredients except the avocado in a food processor for 5-10 seconds until chunky. Add avocado and lime juice and pulse until salsa is well blended but still has good texture. Serve with chips or your favorite Mexican dishes.
Oh yum, this looks wonderful. I have a tomatillo/avocado recipe, but the veggies aren’t roasted and it is very thin. This looks much more substantial. I can’t wait to give it a try.
Karen Harris recently posted..Something From Nothing #6: Creamy Fruit Dip
Roasting the veggies is the key to the flavor in this salsa, Karen. The charred bits add a little smokey flavor.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
Your salsa verde with avocado sounds great. I think this would be great at my cocktail party for something a little different.
Karen (Back Road Journal) recently posted..Roasted Pork Tenderloin With Gorgonzola Sauce
I know your guests will like it, Karen. It’s so delicious with chips.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
It seems that it would be good for you too. I am curious about how roasting changes the flavour profile.
bellini recently posted..Chocolate and Mandarin Orange.. a Match Made For Italy
Roasting brings out the natural sugars and adds a nice depth of flavor, Val. Any rawness in the garlic and onion is gone.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
That looks wonderful! We have 7 avocado trees, so guacamole is a staple here. I have never cooked with tomatillos!!
xo Kris
Oh, you lucky g irl, Kris. I would eat avocado at every meal. Hope you try tomatillos. They are one of my favorite and most used ingredients in Mexican food.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
I love salsa verde and avocados, I never thought to combine them. This looks so tasty!
Rhonda (@diningalone) recently posted..The Best Thing I Ever Made – Seafood
I hadn’t either, Rhonda, until I got the idea from my local Mexican restaurant. I made my version thick enough so it’s easy to scoop up with chips. Soooo gooood.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
I have only cooked with tomatillos once, but now I’ve got the urge to try your recipe and give it another go. It looks great.
ciaochowlinda recently posted..A Perfect Filet Mignon
I can’t eat avocados, but I think this would be great even without them!
Sue/the view from great island recently posted..Sicilian Lemon and Pepper Pasta
Your are right, Sue. I started with my basic salsa verde recipe and added more cumin and cilantro along with the avocado. Thanks for commenting.
Cathy recently posted..Roasted Tomatillo and Avocado Salsa Verde
This sounds seriously delicious. Everyone loves guacamole and chips. Why not make them happy at Christmas with this instead of sweet treats. You’ve got a winner here Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Chicken Marbella recreated into cocktail food for a party buffet
Very unusual recipe, Cathy. My group would love it!
Barbara recently posted..Honey Cookies
This sounds incredibly good Cathy
Larry recently posted..Sausage and Peppers For Breakfast
Sounds great Cathy! I’m all about the appys:@)
I have a good tomatilla salsa recipe (Rick Bayless) and I can’t imagine anything that would make it better than some avocado. Fabulous Cathy. And yes, you should post more appetizers, you have such good ideas that I look forward to more.
Lea Ann (Cooking on the Ranch) recently posted..Blueberry Stuffed French Toast
Very yummy Cathy, I love tomatillas and your salsa looks amazing!
The Café Sucré Farine recently posted..Chocolate Covered Oreos, a Quick, Easy & Fun Treat
I’ve never tried a tomatillo salsa. This sounds like a delightful recipe with the avocado!
Susan recently posted..Brown Sugar, Fig and Rosemary Walnuts
Oh Cathy, I could just hug you! There’s a local Mexican restaurant that serves this very salsa. I just love it. I’ve been telling myself that I wanted to recreate it, and I never have. I so love tomatillo salsa (have one posted on my blog). But this combo is awesome. Bless you!
Foodiewife recently posted..Holiday Recipes from my Kitchen – and a brief blogging hiatus
Boy, does this look good or what! Thanks for sharing this one. I love avodaco!
XO,
Sheila
Looks so delicious! It would be great with some crusty bread too.
Angie@Angie’s Recipes recently posted..Chocolate and Cranberry Bread
This does sound totally delicious!
Marilyn recently posted..A Break for Santa
Perfect timing! I have an ornament exchange next week and need an easy, yet delicious appetizer. This dip fits the bill. Thanks so much, Cathy, and hope you’re enjoying your weekend~
Liz recently posted..Chicken, Apples, and Cream à la Normande…French Fridays with Dorie
What an awesome recipe! Thanks for sharing.
This sounds sensational! I think i’d spread it on everything – wonderful flavors!
Mary x
Mary recently posted..Rita’s Hearty Vegetable and Chickpea Soup
Looks yummy… I just put a big pot of chile verde on the stove… can’t wait for dinner!
Karen recently posted..Pumpkin Scones with Spiced Glaze (like Starbucks)
I’ve never worked with a tomatillo. I’ll need to look for them. Sounds yummy!
~Judy
JG recently posted..Spinach Salad with Pears
That looks so wonderful Cathy, I don’t make dips very often but I do love dips and yours with roasted veg sounds simply delicious!
A perfect marriage of some of my favorite flavors — can’t wait to try this one! ~ Kat
Kat B. recently posted..Important Life Lessons that Family Travel has Taught Me
We love us some salsa verde so I know we will love this. Please post more apps if this is like anything else in yor repertoire.
Debra recently posted..Chinese Five-Spice Tea Cookies