Mise En Place Summertime Salsa
It’s amazing how diets change as quickly as the season. The cutoff for me is about when daily highs break the 60 F mark, the Crock-Pot goes to the back of the pantry and the juicer comes out. There are few bigger motivators to eat fresh produce than to have it available (and thinking about the swimsuits lurking in the back of your closet). Much more exciting than the juicer, though, has to be the barbecue. Although for some, grilling is a yearlong hobby, it is hard to fully embrace a good cookout without a long warm evening and friends. This recipe for charred tomatillo and avocado salsa is the perfect way to welcome summer to your diet as a sauce, dip or accompaniment to your favorite grilled meat.
Ingredients
- 3/4 pound tomatillos, halved
- 2 Aneheim peppers, halved
- 1 onion sliced
- 4 cloves garlic, chopped
- 2 small avocados, chopped
- 1/2 cup cilantro, chopped
- 2 tablespoons cooking oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Husk tomatillos and slice in half, place in bowl with Anaheim peppers and onions.
- Mix garlic, oil, cumin and dash of salt to vegetables and toss.
- Place mix on hot grill making sure to flip vegetables when they start to char.
- Remove vegetable from grill and place in food processor with lime juice, avocado and cilantro.
- Pulse until mixture in incorporated, add salt to taste.
Not feeling like cooking? Stop by Sherwood’s Post in Victor for their 505 Burrito smothered with a homemade Tomi-cado salsa. They are open Wednesday through Sunday for breakfast and lunch. You can even order your food for a quick grab and go pick up through their website.
