From Salty Fig
Serving suggestions
Make a skewer of a large cooked and chilled shrimp with a summer sweet melon ball in the curve of the shrimp and add the skewers to the tomatillo salsa as a dip.
OR serve with tortilla chips, quesadillas, sliced tomatoes, or roasted corn.
Tags
Mexican, Appetizer, tomatillos, mexican
Ingredients:
1 pound tomatillos, fresh
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon Kosher salt
1 plum tomato quartered, inside removed, finely diced (brunoise)
3 limes, juiced
1/4 large red onion or 1/2 of medium red onion, finely diced (brunoise)
1 serrano or farm salsa tomato (not spicey), finely diced (brunoise)
1 avocado, finely diced. Dice right before mixing it in the salsa so it doesn't turn brown.
1/2 bunch cilantro, washed and finely diced
Method:
1. Peel the husks off the tomatillos, wash them in very hot water, and then place them in a bowl of cold water.
2. Cut the tomatillos in half and place them in a blender with the olive oil. Puree until the pulp is smooth, but you can see the seeds of the tomatillo.
3. Place the tomatillo puree in a medium bowl. Add salt, diced tomato, 2/3 of the lime juice, diced onion, diced serrano, and cilantro to the puree and mix well. Add the avocado.
4. Taste and add a sprinkle of more salt, if needed, and the remaining lime juice.