I stumbled upon this recipe by accident. A couple of months ago, after what felt like decades of dark and dismal weather, I found myself daydreaming about a trip Phil and I took to San Jose del Cabo where we spent every afternoon lounging poolside, downing margaritas and gobbling up $3 tacos from the resort‘s fantastic happy hour menu. (Seriously, poolside happy hour? Heaven.) Naturally, I started craving tacos (as you do), and although I would have preferred jetting off to Mexico, I fulfilled my craving by bringing Mexico to me in the form of the Food Network’s chipotle shrimp tacos.
Now, ordinarily when a recipe calls for homemade salsa, I go with store bought, but I’d never tried tomatillos before, and I love avocado, so I figured, what the hell? I’ll give it a whirl. Guys, I’m not kidding when I say it is the best salsa I have ever had. Since discovering it a couple of months ago, I have been putting it on everything – scrambled eggs, quesadillas, quinoa salads, and especially my homemade “huevos rancheros” with sweet potato, black beans, spinach, tomato and a fried egg. The recipe makes enough to fill a standard size mason jar to the brim and lasts in the fridge for quite a while if sealed up tight. I go through a batch about every two weeks. I should also note that the original recipe calls for a food processor and stirring in the cilantro separately, which keeps things chunky, but I just whack all of the ingredients into a blender and whizz together. Simples.
1 small red onion, quartered
1 jalapeno, quartered, seeds optional (the more seeds, the more spicy)
1 garlic clove, smashed
4 medium tomatillos (about 8 ounces) husked, rinsed, and quartered
1/2 avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons salt
1/4 cup loosely packed fresh cilantro leaves
Combine all ingredients in a blender or food processor and blend to combine.