This salsa/sauce/guacamole is great because it is all veggies, and so the only fat in it is the good kind from the avocados. Surprisingly, I did not get this recipe from any of my favorite Mexicans, past or present. This one came from one of the whitest guys I knew at BYU; actually, from his aunt. Guess he's out of luck because I still have his aunt's hand-written recipe.
-8 tomatillos
-2 jalapeños (fresh)
-2 avocados
-1/4 red onion
-1 clove garlic (sometimes I omit, because it leaves a pretty strong aftertaste)
-1/3 to 1/2 bunch of cilantro (go ahead and include the stems)
-lime juice to taste (my addition to an already pretty good recipe. It also keeps it from turning brown. Added bonus!)
-salt to taste
1) Peel the tomatillos and wash the sticky film off. Cut the tops off the jalapeños, but leave the seeds in. Boil tomatillos and jalapeños in water until tender (you can stick a fork in it easily.) Usually the tomatillos are done first, and I let the jalapeños go a minute or two more.
2) Put tomatillos and jalapeños directly into a blender. Add some of the water you boiled them in. Usually, just about 2 inches or so. You can always add more later, but you don't want it too watery. Blend.
3) Add avocados, onion, garlic (if used), cilantro. (Note: Sometimes the cilantro stems will get caught in the blades, so just use a fork to untangle. But usually, they're fine).
4) Add salt and lime juice to taste.
5) Best served warm. You can heat up again later if you need to. It's great with tortilla chips, or also on quesadillas or tacos. Disfrútalo! (Enjoy it!)
We made this tonight!! We were both licking it out of the blender, it was soooo yummy. I mixed it with some quinoa (Alan's request), black beans, shredded chicken, and topped it all with some pico de gallo. Highly recommended.
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