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Wednesday, January 26, 2011

Avocado-Tomatillo salsa? Sauce? Or is it just green sauce?

I love mixing things up. In regards to carne asada, the one thing you can mix up is the salsa or the sauce over the meat. I mean, you can't really change the meat (otherwise it wouldn't be carne asada, duhhh). The tortillas can be changed to flour, but I despise those. You don't really want to substitute the cilantro. So you're left with the salsa. The greens. So, unsure of what I was going to do, I walked around the Mexican market (where I picked up the skirt steak for my carne asada) to find the right ingredients. I noticed a huge mound of tomatillos. Perfect. Next to those? Some avocados. Even better. I picked some up and as I was grabbin' a couple jalapenos for the marinade, I saw some serrano peppers. In you go. This is a simple recipe I used to top my carne asadas with. It would work great with some steak and fried potatoes, and I'm certain with other things as well.

The hardware:
Food processor (a blender would work if you don't have a food processor)

Serves A BUNCH (can top 16 tacos generously):
3 cloves garlic
1/2 red onion
8 tomatillos
3 avocados
3 serrano chilis (depending on taste)
1/2 bunch cilantro
2 tsp vinegar
S&P to taste
1 tbs EVOO (optional)


1) Set up mise en place. Roughly chop up all ingredients for the food processor.

2) Throw in garlic first and processor until finely minced (or do it yourself).

3) Add in the rest of the ingredients, except for the cilantro. Pulse in 2-3 second intervals until a bit under the desired consistency. Add in cilantro and finish the processing. This is totally up to the person, I prefer it with texture and with cilantro sticking on my teeth when I'm done. Transfer to a bowl and salt and pepper to taste.

4) (Optional) Top with EVOO for extra richness.

The salsa came out wonderfully. There's the freshness of the tomatillos, the richness of the avocado and the zing of the peppers. Like I mentioned, you can top this with so many things. It would go great with a white fish, on some roasted pork loins or even a steak. Try it out, you'll love it, enjoy!