King of the Farm
11-28-2008, 03:10 PM
Well, It's not meat... but in the meat locker it shall go.
Growing up in SoCal, I love Salsa and take a lot of pride in my Salsa making abilities. I primarily make two salsas. One is a hand chopped Tomato Salsa Fresca and has been dubbed the "Cancer Killer" by a doctor friend of mine. He insists that if everyone ate it every day, there would be no cancer in the world.
But... Tomorrow is USC/Notre Dame and I decided not to golf today so I made my other fave.
Tomatillo & Avocado Salsa.
For those who didn't grow up in a neighborhood that was 80% hispanic a Tomatillo is sort of a small green tomato that has a paperlike husk.
Ingredients:
12-15 Tomatillos
1/2 Red Onion
1/2 Garlic Bulb
1/2 Cilantro Bundle
2 large or 3 small limes
3-4 Avocados
5-7 Jalapenos (Depending on how hot you want it... I likes it CALIENTE!)
1 Tablespoon Sea Salt (Iodized Salt tastes like shit, if you don't use Sea Salt, discover it!)
1 teaspoon Garlic Salt
Remove the husks from the tomatillos and wash thoroughly, set 4 aside for chopping by hand, the rest will be boiled
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa001.jpg
All Ingredients:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa003.jpg
Chop the Jalepenos & Onions in the food processor, you want this pulsed chunky style:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa004.jpg
Chop up the 4 uncooked tomatillos, use a garlic press and press up the garlic, add the chopped Jalepenos and Red Onion to a mixing bowl:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa007.jpg
Bring a pot of water to a boil, add in the rest of the tomatillos and cover. Boil for only 3-5 minutes:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa008.jpg
Use a chopper OR by hand, dice up the cilantro and remove any stems, juice the limes:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa009.jpg
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa010.jpg
Add the Boiled tomatillos to your food processor and puree them bitches up. Remove any skins that remain or the stem pieces. Pour it into the mixing bowl and add the lime and cilantro as well as the Sea Salt & Garlic Salt:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa011.jpg
IMPORTANT: Stir up the mixture and put in the fridge to let it cool. DO NOT ADD AVOCADO TO HOT MIXTURE, They will get ruined if you do!
Once it has cooled, Cube the 3-4 ripe avocados and add to the mixture, gently stir in. you're not looking for the avocado to mash up like Guac. Chunks are good.
Finished product:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa012.jpg
Enjoy! Next time I make my Cancer Killer Salsa Fresca I will take photos.
Growing up in SoCal, I love Salsa and take a lot of pride in my Salsa making abilities. I primarily make two salsas. One is a hand chopped Tomato Salsa Fresca and has been dubbed the "Cancer Killer" by a doctor friend of mine. He insists that if everyone ate it every day, there would be no cancer in the world.
But... Tomorrow is USC/Notre Dame and I decided not to golf today so I made my other fave.
Tomatillo & Avocado Salsa.
For those who didn't grow up in a neighborhood that was 80% hispanic a Tomatillo is sort of a small green tomato that has a paperlike husk.
Ingredients:
12-15 Tomatillos
1/2 Red Onion
1/2 Garlic Bulb
1/2 Cilantro Bundle
2 large or 3 small limes
3-4 Avocados
5-7 Jalapenos (Depending on how hot you want it... I likes it CALIENTE!)
1 Tablespoon Sea Salt (Iodized Salt tastes like shit, if you don't use Sea Salt, discover it!)
1 teaspoon Garlic Salt
Remove the husks from the tomatillos and wash thoroughly, set 4 aside for chopping by hand, the rest will be boiled
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa001.jpg
All Ingredients:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa003.jpg
Chop the Jalepenos & Onions in the food processor, you want this pulsed chunky style:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa004.jpg
Chop up the 4 uncooked tomatillos, use a garlic press and press up the garlic, add the chopped Jalepenos and Red Onion to a mixing bowl:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa007.jpg
Bring a pot of water to a boil, add in the rest of the tomatillos and cover. Boil for only 3-5 minutes:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa008.jpg
Use a chopper OR by hand, dice up the cilantro and remove any stems, juice the limes:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa009.jpg
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa010.jpg
Add the Boiled tomatillos to your food processor and puree them bitches up. Remove any skins that remain or the stem pieces. Pour it into the mixing bowl and add the lime and cilantro as well as the Sea Salt & Garlic Salt:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa011.jpg
IMPORTANT: Stir up the mixture and put in the fridge to let it cool. DO NOT ADD AVOCADO TO HOT MIXTURE, They will get ruined if you do!
Once it has cooled, Cube the 3-4 ripe avocados and add to the mixture, gently stir in. you're not looking for the avocado to mash up like Guac. Chunks are good.
Finished product:
http://i33.photobucket.com/albums/d86/kingofthefarm/Tomatillo-AvocadoSalsa012.jpg
Enjoy! Next time I make my Cancer Killer Salsa Fresca I will take photos.