Tomatillos are a funny little fruit. They look like green tomatoes but come wrapped in a papery husk. Though they look like tomatoes, they have a very tangy taste. I guess I would describe the taste and texture as a hybrid of a tomato and a lime--heavy on the lime in terms of flavor and a lot like a tomato in terms of texture. Tomatillos are the basis of many green salsas. I find these days I am reaching for green salsa over traditional tomato based salsas. When I came across this Houston style green salsa I knew I had to try it.
I discovered this green salsa through Secret Recipe Club. This month I was connected with Karen's blog, Cinnamon Freud. Isn't that a cool name for a blog? Even more so because Karen is a "counseling psychology doctoral student who loves food, cooking, and baking." Her blog was new to me and it was such a treat to browse all her delicious looking recipes. Karen has a nice mix of sweet and savory offerings. And for once in my life, I gravitated to the savory recipes. Once I saw the green salsa, my recipe for this month was a done deal.
Hubby and I enjoyed this delicious salsa during Super Bowl, alongside homemade tortilla chips and carne asada. I've never been to Houston so I don't know what their green salsa tastes like. But according to Karen this is reminiscent of a salsa she ate many times at her favorite local restaurant. I loved it. It's got tang from the tomatillos and lime juice and a lush creaminess from the avocados. An awesome flavor combination. I topped it with a little cotija cheese to bring a little saltiness to the mix. All in all it was a hit!
Enjoy!
Houston Style Green Salsa
adapted from Cinnamon Freud (originally adapted from Homesick Texan via Foodie Bride)
4 medium to large tomatillos
1/2 onion finely chopped
1-2 jalapenos, seeds and ribs removed and finely chopped
3 small cloves garlic peeled and minced
1 teaspoon olive oil
2 small avocados, pits and skin removed
1 tablespoon fresh lime juice
1/4 cup cilantro, chopped
Cotija cheese for garnish (optional)
Bring a medium sauce pan of water to a boil (large enough to hold the tomatillos). Remove husks from tomatillos and boil 5 minutes until softened. Drain and set aside. Once cooled chop into quarters.
In a small skillet heat olive oil and add onion and jalapeno and cook for about 5 minutes until soft. Add garlic and cook for an additional minute.
Using a food processor or blender, blend tomatillos, onion, jalapeno, garlic and lime juice until smooth. Add avocado and cilantro and blend again until desired consistency is reached.
Serve with homemade chips and garnish with cotija cheese.
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