This is from Vitamina T. HIGHLY recommended. The more I learn, the more I understand that I have so much more to learn.
Regarding salsa de aguacate: if you can chop vegetables, boil them, and puree them in a blender, then you can make a salsa that will make your head spin with its simple complexity (complex simplicity?) of flavors.
Makes about 4 cups*
1 tablespoon Morton kosher salt, plus more as needed
4 medium-large tomatillos, husked, rinsed, and halved
1 small zucchini, cut into 1-inch-thick rounds
3 garlic cloves, peeled
3 tablespoons neutral oil
2 jalapeño chiles, stemmed and halved lengthwise
1 bunch of cilantro
1 avocado, halved
Special Equipment: Blender
In a medium pot, combine 5 cups of water with the salt and bring to a boil over high heat. Once the water is boiling, carefully add the tomatillos, zucchini, and garlic. Reduce the heat to medium and simmer until the tomatillos turn army green and the zucchini is tender when pierced with a fork, 7 to 10 minutes. Drain and set aside to cool slightly.
In a small skillet over medium heat, warm the oil. Once hot, add the jalapeños and fry until they become fragrant and slightly crisp, about 3 minutes on each side, checking every minute or so to be careful not to burn them. Remove the chiles and set aside to cool slightly, reserving the oil.
In a blender, combine the tomatillo mixture, the jalapeños, reserved cooking oil, and the cilantro. Scoop in the avocado flesh. Blend, starting at low speed and gradually increasing to high, until it is smooth and uniform. Add water as needed to reach a loose, pourable consistency. Season to taste with salt.
Store in an airtight container in the fridge for 5 to 7 days.
NOTES:
* This made EXACTLY 4 cups:
How big are medium large tomatillos? How hot are jalapeños? How big is a bunch of cilantro? Zucchinis can be as big as your forearm, or as small as a gherkin; what is “a small zucchini?” How big are your garlic cloves?
THAT’S THE POINT. You are supposed to guess. That’s why whatever you make is going to be yours, not theirs.
In my case, the tomatillos didn’t look big enough, so I used 5. My garlic cloves were kinda small compared to what I’ve seen over the past few years, so I used 4. A whole bunch of cilantro? What the heck does that mean, like THE WHOLE BUNCH, of just a nice sized hank out of the bunch? I used a nice sized hank. A scant tablespoonful of salt.
This way, you can adjust. You can start with 4 tomatillos and 3 garlics, and just that hank of cilantro. Blend it all up and taste it: does it need more acidity? Add the last tomatillo. More garlic? Cilantro? Follow your tongue! THERE IS NO UR-RECIPE FOR ANY SALSA. There is just the salsa that you like.
Anyhow, this came out really freakin’ good.
Regarding salsa de aguacate: if you can chop vegetables, boil them, and puree them in a blender, then you can make a salsa that will make your head spin with its simple complexity (complex simplicity?) of flavors.
Makes about 4 cups*
1 tablespoon Morton kosher salt, plus more as needed
4 medium-large tomatillos, husked, rinsed, and halved
1 small zucchini, cut into 1-inch-thick rounds
3 garlic cloves, peeled
3 tablespoons neutral oil
2 jalapeño chiles, stemmed and halved lengthwise
1 bunch of cilantro
1 avocado, halved
Special Equipment: Blender
In a medium pot, combine 5 cups of water with the salt and bring to a boil over high heat. Once the water is boiling, carefully add the tomatillos, zucchini, and garlic. Reduce the heat to medium and simmer until the tomatillos turn army green and the zucchini is tender when pierced with a fork, 7 to 10 minutes. Drain and set aside to cool slightly.
In a small skillet over medium heat, warm the oil. Once hot, add the jalapeños and fry until they become fragrant and slightly crisp, about 3 minutes on each side, checking every minute or so to be careful not to burn them. Remove the chiles and set aside to cool slightly, reserving the oil.
In a blender, combine the tomatillo mixture, the jalapeños, reserved cooking oil, and the cilantro. Scoop in the avocado flesh. Blend, starting at low speed and gradually increasing to high, until it is smooth and uniform. Add water as needed to reach a loose, pourable consistency. Season to taste with salt.
Store in an airtight container in the fridge for 5 to 7 days.
NOTES:
* This made EXACTLY 4 cups:
How big are medium large tomatillos? How hot are jalapeños? How big is a bunch of cilantro? Zucchinis can be as big as your forearm, or as small as a gherkin; what is “a small zucchini?” How big are your garlic cloves?
THAT’S THE POINT. You are supposed to guess. That’s why whatever you make is going to be yours, not theirs.
In my case, the tomatillos didn’t look big enough, so I used 5. My garlic cloves were kinda small compared to what I’ve seen over the past few years, so I used 4. A whole bunch of cilantro? What the heck does that mean, like THE WHOLE BUNCH, of just a nice sized hank out of the bunch? I used a nice sized hank. A scant tablespoonful of salt.
This way, you can adjust. You can start with 4 tomatillos and 3 garlics, and just that hank of cilantro. Blend it all up and taste it: does it need more acidity? Add the last tomatillo. More garlic? Cilantro? Follow your tongue! THERE IS NO UR-RECIPE FOR ANY SALSA. There is just the salsa that you like.
Anyhow, this came out really freakin’ good.
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