G and I had lunch at the Whittier branch of El Cholo Mexican restaurant (their Los Angeles branch opened in 1921!) over the weekend. As customary in most Mexican sit-down establishments, we were served complimentary chips and salsa as precursor to our meal. The deep-fried corn chips were so warm and fresh and the salsa roja nicely roasted and perfectly spiced, I was too full for anything else other than dessert by the time our waiter came to the table to take our order. But as much as I enjoyed the salsa roja, what really piqued my interest were the gargantuan jars filled with what looked like salsa verde that lined the restaurant’s lobby. When I asked our server, he confirmed that the green stuff was, in fact, tomatillo salsa. Avocado tomatillo salsa, to be exact. And in the spirit of super duper customer service, he brought a small bowl for us to try. Mighty Lord have mercy! It was darn good stuff, I couldn’t pry the chip from the dip.
|Avocado Tomatillo Salsa|| || |
- 10 to 12 tomatillos
- 3 large jalapeno chilis, stems removed
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and crushed
- ½ bunch cilantro, stems trimmed
- juice from 2 limes
- 1 tablespoon salt
- 3 avocados
- In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 7 to 10 minutes or until softened. Remove from water.
- In a blender, combine tomatillos, jalapenos, onions, garlic, cilantro, lime juice and salt. Pulse to process for about 40 to 50 seconds.
- Cut avocados in half and discard pit. Using a spoon, scoop flesh. Add to tomatillo sauce and continue to pulse for another 30 to 40 seconds or until desired consistency.