Salsa de Albanil

         This is exactly what I want to eat.  Gorgeous food.  Luscious food.  Quick and easy to prepare.  So freakin’ delicious, yet so ridiculously healthful.  Can’t imagine a better combination than that.  Avocados, as I’ve mentioned previously, are one of my most favorite foods.  Perfection all by themselves.  Buttery smooth green goodness.  For the longest time I couldn’t bring myself to mix them with anything.  But once in while, when luck shines upon me, I come across a recipe that makes those avocados taste somehow even better.  I recently found a version of this recipe in Saveur magazine.

          I really don’t have much else to say.  Additional superlatives escape me.  Try this lovely salsa and smile happily.

Salsa de Albanil

8 oz tomatillos

1/4 cup white onion, finely chopped

2 serrano chiles, stemmed, seeded, finely chopped  (or more, to taste)

1/3 cup cilantro

1 clove garlic, minced

1 avocado, peeled, pitted

3 oz queso fresco

warm corn tortillas (optional, but oh so good)

          Remove the husks and stems from the tomatillos and rinse the fruit.  Place them in a saucepan, barely cover with water, and bring to a boil.  Turn down the heat and simmer the tomatillos until they are just tender through and through, about 5 minutes.  Drain.

          Place the tomatillos, onion, chiles, cilantro, and garlic, along with 1/2 tsp salt, in a food processor.  Pulse until the ingredients are blended but still a little chunky.  Taste, and add more salt, if needed.

          Cut the avocado lengthwise into 12 slices.  Arrange the slices on a plate.  Spoon the salsa verde over and around the slices.  Crumble the cheese over top.  Garnish with additional cilantro and chopped onion, if you wish.  Serve with warm corn tortillas.

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10 Responses to “Salsa de Albanil (Avocado with Salsa Verde)”

Comments (10)
  1. Made a double recipe of this and took it in to work yesterday for food day with little street taco size corn tortillas. It disappeared in about 4 minutes.

  2. This sounds so delish that I went to Whole Foods at lunch and got all the ingredients. I can’t wait to make it tonight!

  3. This is beautiful! I love quick vegetarian recipes. My husband isn’t a big fan of eating vegetarian but he loves mexican so this will be perfect for both of us.

  4. That looks so fresh and tantalizing!

  5. This recipe reminds me of a salsa I was served in a hole in the wall in Veracruz. I’ve never seen it served in the U.S. It’s a good recipe to provide since I can make it now for myself, though I’ve been considering returning to Veracruz this winter.

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