Cinqo de Mayo came and went but my hankering for Mexican food has lingered on. Maybe it’s the steadily climbing temperatures or the brightly shining sun. Maybe it’s the Rick Bayless marathon that made me want to whip out my new Magic Bullet blender my mom got me for Christmas. Or maybe it’s D and mine first garden together beginning to bear us fruit but I am in the mood for FRESH.
The farmers markets are calling, fruit is IN season and the thought of having anything heavy, baked or oily seems sacrilegious somehow. So what am I in the mood for?
Yummy, cool, refreshing, cilantro-e, lime-y, avocado-e salsa.
I got the idea for this salsa from watching Rick Bayless the Saturday before Cinqo de Mayo. I’ve been making it almost once a week since D. and I can’t seem to get enough of it.
I like it best on tacos. Hard shell tacos, soft corn or flour tortillas or in burritos. Drizzled in Cally-style breakfast tacos with home-fries and scrambled tofu. Stuffed into tacos with refried beans, lettuce, Dayia Cheese, and soy-crumbles or “chicken” strips. Or just served as chips and salsa. This salsa verde will make you feel like summer is just around the corner (and if you’re in Arizona, you’re not going to care!)
4 tomatillos – peeled from their papery husks and quartered
1 large or 1-1/2 medium ripe avocados
1 Tbs (or more if you like it hot) finely chopped jalapeno pepper (remove the seeds and veins if you don’t like the heat)
juice of two limes
2 green onions chopped OR 1 small onion (and I mean small – ping-pong size. If you can’t get these, 1/3 regular onion) finely chopped
handful cilantro chopped roughly
1 tsp salt
Toss tomatillo, avocado and jalapeno in blender and mix into uniform mass. Pour out into bowl. Add in chopped onion, lime juice, salt and cilantro. Stir to mix. Serve chilled.