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.