Originally published on Tuesday, 7th April 2009

 

Tomatillo and Avocado Salsa

Makes a generous quantity of salsa

I credit this salsa with helping me get through winter this year. I learned to make it in Mexico last year while helping my friend and instructor prepare for a stint on a Spanish TV channel in Miami where she was pairing it with crab cakes. Whenever I eat it I remember our days together in Oaxaca - as she pulled me through the markets force-feeding me tamales, garnachas, tacos and tlayudas by the dozen while saying ‘Jennifer, I want you to taste everything!”

Looking like a small green tomato cloaked in a papery husk, tomatillos have a delicious and distinctive tart flavour that is used extensively in Mexican and Latin cuisines. You can find them at Borough Market either from Booths or from the Cool Chile Company stall.

Ingredients

400 grams tomatillos, husked and rinsed well
1/2 a small white or yellow onion, finely chopped
2 cloves of garlic, minced
one bunch of coriander leaves, coarsely chopped
2 Haas avocados
sea salt to taste

Instructions

Place the tomatillos in a food processor and pulse until coarsely chopped. You are looking for a textured salsa rather than a smooth puree. Remove the tomatillos to a bowl and stir in the onion, garlic and coriander.

Cut the avocados in half and scoop out the flesh with a tablespoon. Mash the avocados roughly with a fork so that they are still chunky and fold them through the tomatillo mixture. Taste and season generously with salt.

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk