I was browsing my recipes for things to make to bring to a friends house for Super Bowl Sunday. I knew I was going to make empanadas, but I wanted something to go along with it. I came across this guacamole salsa and it’s definitely a winner. This recipe will probably change your life forever. That is if you like avocados, of course! The ingredients are simple, yet delicious and won’t break the bank. I learned today that my local ShopRite sells pre-riped avocados. You just buy it, take it home and it’s ready to be used! All the other ingredients come from the produce department as well, so if you need to take a trip to the store it’ll be an easy one. Here is what you’ll need:
About 6 tomatillos – peeled from their husk & rinsed
1 jalapeño pepper – stripped of its ribs & seeds (depending on how spicy you want your salsa to be)
A medium sized bunch of cilantro
1 thick slice of onion
1 garlic clove
1 ripe avocado
1 tablepoon salt
Follow these easy steps below:
Tomatillo’s straight from the food store or produce store are normally still in their husks. Once you have your tomatillos peeled from their husks, rinse them because they are sticky. Cut the tomatillos into quarters and toss them into the blender first.
Next, cut the jalapeño long ways and strip it of its ribs and seeds. My family doesn’t like spicy, so I removed everything. Depending on how spicy you like your salsa, keep the ribs and seeds. Chop the jalapeño into chunks and add to the blender.
Then, add the onion, garlic and cilantro. Cut the avocado in half and remove the pit. Scoop out the avocado and add that to the blender. Top it all off with salt & you are ready to blend!
Blend the mixture until smooth – not all chunks need to be removed. I think the best way to test your salsa is to break out a bag of tortilla chips and dig in!
The finished product should look like the below. It’s so easy to jar up and take to a friends gathering or family party. The two edits I would make to this salsa for next time are to either add more jalapeño or leave on the ribs and seeds of the one I added, as well as lessening the amount of cilantro. Cilantro is a pretty controversial herb – some love it & some hate it. I am not the biggest fan, but I will use it in recipes as needed. I would probably cut the amount in half for my next batch of salsa. However, for now – my batch is jarred up and ready for Super Bowl Sunday!
The Brown Eyed Guide 