Avocado Salsa Verde

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photo 4(31)If I could, I would do all my shopping solely at farmers markets. I love getting my goods from the farmers themselves, or a local craftsman who specializes in something unique.

I frequent both our local markets, and Sloan Bergien’s stand south of town for the best produce selection. But I also seek out farmers markets when I travel. I make a special point to find out about and go to markets even when I don’t have a kitchen on the road. You never know what you are going to find.

Last week I happened to be in Salt Lake City for work. I have written about it before, but as a reminder, that city has an amazing farmers market every Saturday during the summer right downtown. It is enormous, and I love every thing about it – great farm stands, beautiful produce, reasonable prices and an amazing lane of food carts.

I had no idea there was also a small market in the same location on Tuesday nights. I was headed to Caputo’s, a European market also worth making a trip to, when I saw the stands across the street. The Tuesday market is way smaller, but still worth a visit.

Frankly, I had bought enough for the week, but I am a sucker for farmers markets, so I walked over anyway. I tried to restrain myself, but found some candy striped beets that I have been looking for all summer; I bought three bunches.

At this point, we seriously didn’t really have much room in our car and coolers but I looked around anyway. This may sound neurotic but in general, I am not a big taster. I can easily get a little grossed out by open containers that other people dip into; however, I saw some green salsa made by a Latino man and couldn’t help myself. And I am sure glad I tried it as I now have a new obsession with green salsa with avocado.

He did a spicy and milder version, and they were both good. I bought the spicy and decided, since he doesn’t sell his goods in Jackson, to teach myself to make something similar. The ingredients were on the container, and I also ran into a neighbor making something similar and compared her recipe, too.

With this column, I know it is helpful if I give measurements for ingredients so I have done that here, but when you make it, know that there is really no right or wrong. Do things to your own tastes and preferences.

My neighbor, Joanne, was grilling her ingredients, which I know would be amazing, but our Green Egg takes a while to heat up so I just roasted mine. You could blend this thoroughly if you prefer, but I like it a tiny bit chunky so I pulse the blender carefully.

This is great with just chips, but if you want, use it as a topping to grilled fish or chicken or a topping for tacos or eggs.

Be forewarned. You could develop a bit of an obsession. I did. Enjoy!

Avocado Salsa Verde

Ingredients

  • 1/2 pound tomatillos
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1 cup cilantro, leaves only
  • 2 tablespoon of fresh lime juice
  • 1-2 teaspoon salt
  • 1 teaspoon cumin
  • 2 avocados, peeled and seed removed

Instructions

  • Peel the outer skin off the tomatillos and rinse well.
  • Preheat the oven to 425 F. In a large roasting pan, add the tomatillos, onion, pepper and jalapeno.
  • Cover with a light coating of olive oil and salt and pepper. Roast until soft, stirring several times (about 20 minutes).
  • Let cool to room temperature.
  • Add, along with the remaining ingredients, to a food processor. Pulse until you get a combined, but still slightly chunky, consistency.
  • Taste and adjust seasonings (lime, cilantro, jalapeno salt and pepper) to taste.
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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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