Herdez Creamy Tomatillo Avocado Salsa Recipes

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

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

• Ingredients

In a twist on traditional tomatillo salsa, this version uses Greek yogurt and avocado to add creaminess and texture. Serve with tortilla chips as an appetizer or as a condiment for grilled fish tacos.

Provided by Allrecipes Member

Time 5m

Yield 12

Number Of Ingredients 4

Nutrition Facts : Calories 48 calories, Carbohydrate 3.3 g, Cholesterol 1.9 mg, Fat 3.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 221 mg, Sugar 0.5 g

• Ingredients