TEXAS TOMATILLO AVOCADO SAUCE
Uniquely delicious. A must-have for any party, luncheon, dinner, or snack! A mean green creamy, delectable sauce! Great for dipping or on your favorite tacos or fajitas.
Provided by LisaAnnEaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
- Refrigerate blended sauce until flavors meld, at least 4 hours.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 295.9 mg, Sugar 3.1 g
SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA
Provided by Amy Pottinger
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
- For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
- For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
- For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
- To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.
AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
AVOCADO-TOMATILLO TACO TRUCK SAUCE
Ms. Gutierrez writes: "This is perhaps the most popular avocado sauce used by taco truck vendors in Mexico. A little sour and very creamy, it's used to top everything from totopos (fried tortilla chips) to tacos and chilaquiles. The acidity of the tomatillos keeps the avocado fresh and vibrantly green for up to three days, if refrigerated." Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.
Provided by gailanng
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In food processor or blender, put tomatillos, chiles, cilantro, onions and water; blend until smooth. Add avocado flesh; blend until smooth.
- Transfer sauce to serving bowl; season with lime juice, salt, and pepper.
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
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