Tomatillo & Avocado Salsa by The Culinary Institute of America

My family was mesmerized by this magical salsa! You can use it as a dip or sauce. And, it keeps fresh for 3 days (maybe more). During the Plant-Forward Cooking Boot Camp I participated in at The Culinary Institute of America, we made it to go with Barbecued Jackfruit Tacos. The tacos were super spicy, so this salsa served to cool them down. I brought home leftovers and we ate it with grilled chicken and as a salsa for breakfast tacos. Delish!

Tomatillo & Avocado Salsa by The Culinary Institute of America

Yield: 12 Servings

Tomatillo & Avocado Salsa by The Culinary Institute of America

Ingredients

  • 2 jalapeños, stems & seeds removed, and rough chopped
  • 10 tomatillos, husks removed, rinsed & quartered
  • 2 cloves garlic, peeled & rough chopped
  • 1 small white onion, peeled
  • 1 small juiced lime
  • 1/2 cup coarsely chopped cilantro
  • 1 medium avocado, pitted & peeled, and cut into large chunks
  • Sea salt, to taste

Instructions

  1. In a blender, purée the everything except the cilantro and avocado.
  2. Add the cilantro & avocado and briefly blend until slightly course.
  3. Taste the mix and add sea salt, as needed.

Notes

Slight changes were made to the original recipe for improved taste.

https://michellesipsandsavors.com/tomatillo-avocado-salsa-by-the-culinary-institute-of-america/

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