Tomatilloavocadosalsadifferentanddelish Recipes

Steps:

• Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness.
• Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
• Cool to room temperature.
• In a food processor purée tomatillos and garlic until smooth.
• Halve and pit avocados and scoop into tomatillo mixture.
• Pulse until coarsely chopped.
• Stir in cilantro, lime juice, onion, salt and pepper.
• Serve with tortilla chips.

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.
• In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

Steps:

• Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes. Drain. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
• Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Can be prepared 6 hours ahead.)

Steps:

• Quarter tomatillos and place in work bowl of a food processor. Pulse to a coarse puree.
• Place tomatillos, onion, garlic, chiles and cilantro in a bowl; stir to combine.
• Cut avocado in half lengthwise, remove pit, cube flesh, and add to tomatillos. Season with lime juice, salt, sugar and drizzles of olive oil.
• Let stand 20 minutes. Taste and adjust seasonings.
• Serve with tortilla chips, tacos or fajitas.

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.

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.