Chips and salsa are a fixture in my house. They are a treat on the weekend and a comfort food during the week. Fresh salsa is worth it and it is truly not that hard to make. This is a recipe I had at a friends house. I have changed it a little because I like to roast about any vegetable I can. What I love about this salsa is that you add the avocado into the salsa. It helps to take the heat away and I am a sucker for avocados! This can be used as a salsa or as a sauce. I hope you enjoy it.
avocado salsa verde by ann west
8 tomatillos - husked
3-4 hatch or anaheim chilies
1 small onion chopped
2 cloves garlic chopped
cumin (approximately - 1/4 tsp or a little more)
cayenne - pinch or two
lime juice a tbls or more
a handful of fresh cilantro chopped
salt & pepper - to taste
1 large avocado - peeled and pitted
Rub the tomatillos, jalapenos, and hatch chilies with olive oil and roast in a 375 degree oven until they start to brown. Let cool. If you have a food processor this is a great time to use it. Or you can chop by hand either way. Chop the garlic and the onion in the processor. Add the roasted peppers and tomatillos and pulse. Add the cumin, cayenne, lime juice and a handful of cilantro and pulse some more. Add the avocado and pulse again. Now you have to taste. Too hot - not enough? If you like it spicy add more cayenne or a fresh jalapeno if you need to cool it off add more avocado or lime juice. It is a beautiful shade of green and just as tasty as it looks. enjoy.