OK, I tried to make this salsa look attractive and exciting, but hey let’s face it, it’s salsa. It may not look enticing, but it tastes great. I’m posting this salsa recipe in celebration of Cinco de Mayo, (which is this Saturday in case you forgot). Are you celebrating Cinco de Mayo? We’re not exactly celebrating it, but we’re definitely going to consume some Mexican fare and have ourselves a margarita or two.
This is the perfect salsa to bring to a party or to serve up at home with your favorite chips and Mexican fare. It’s got a bit of a kick to it, but not too much where your kids won’t enjoy it. Eli kept dipping his chips in it, so I know it wasn’t too spicy for him.
tomatillo and avocado salsa:
- 1 small red onion or 1/2 of a normal sized one, quartered
- 1 jalapeño, quartered, seeds optional – I omitted the seeds
- 1 garlic clove, minced
- 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
- 1 Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
These are tomatillos in case you were not sure what they looked like. They don’t look so pretty on the outside, but take away their outer skin and underneath you will find a bright green beauty.
Remove the husk from the tomatillos and wash off the sticky film. They are sticky little suckers until you rinse them.
Coarsely chop the tomatillos.
Put the onion, jalapeno, and garlic in a food processor and finely chop.