Guest Author - Amy McDaniel

Tomatillo-avocado salsa is a great introduction to tomatillos because it is so easy yet so full of that characteristic tart, fruity flavor. Tomatillos, literally “little tomato,” actually are not tomatoes at all but is a close relative. Ripe tomatillos have a dry, papery husk.

This dreamy green salsa can also be prepared using bottled tomatillo salsa. In that case, just stir chopped avocado into the salsa, but make sure to add fresh cilantro--its clean taste is essential. You can use fresh tomatillos if you can find them, but don't worry--the canned ones actually taste great once they are freshened up with lime and cilantro.

Some versions of tomatillo-avocado salsa are more like guacomole. Here, the emphasis is on the tomatillo flavor. The avocado adds creaminess and body, so the salsa doesn't slip right off the chip!



Recipe

1. Combine the following in a food processor or blender until uniform:
1 11 oz. can tomatillos
1 jalapeno, seeds removed
1 garlic clove
Handful of cilantro leaves (about 1/4 cup)
Squeeze of lime juice

2. Pour into bowl, and add:
1 ripe avocado, chopped

3. Salt and pepper to taste

4. Serve very soon. Step 1 may be completed well in advance, but avocado will brown.


Serving suggestions

Besides as an easy hors d'oeuvres dip with chips, this salsa pairs well with pork or chicken tacos, enchiladas, and tamales. Also try as a dip for cheese quesadillas or a topping for nachos.

The sweet-sour taste of tomatillos tones down both the fattiness and the spice of many rich and hot Mexican dishes. The acid in the salsa also makes it a perfect complement to fish, a nice change from the usual squeeze of lemon. Try serving with beer-battered fried fish. Alternately, spoon some tomatillo-avocado salsa over freshly grilled fish like mahi-mahi or even shrimp. You could even make tacos out of this winning grilled fish and salsa pair.

Pairings

Mexican food and beer is standard--and terrific. But if you are hosting a more elegant supper, with, say, seared tuna topped with tomatillo-avocado salsa, you might want to consider wine with dinner. For Mexican food, the first rule is to pair the wine with the sauce, not the meat or fish. If the sauce is as green as this one, featuring not only green chilis but also green tomatillos, avodados, and cilantro, white wine is the way to go. If the rest of the menu is spicy, think about a high-acid Gewurztraminer.