Tuesday, September 24, 2013

salsa df: the perfect combo of tomatillos, avocado, cilantro, & garlic

the most common question i was asked before, during, and after my move to mexico was, "why mexico?" my answer: i love tacos. you may say that's not reason enough to pack up your life and move thousands of miles, but i would disagree. the tacos in mexico city are some of the best you'll ever have in your life; the al pastor ones in particular. a slice or two of miscellaneous marinated meat roasted on a spit, a couple small chunks of pineapple, cilantro, onion, and salsa on a tiny corn tortilla. amazing. i could eat them by the bucketful. 

since moving back to the states, rcg and i are constantly on the lookout for al pastor tacos. no such luck. but i was recently taught how to make the famous mexico city salsa. and while that won't make my beloved al pastor tacos appear, it will make all of my food taste a little better. especially since there are only six ingredients and the recipe is crazy easy. 


salsa DF:
3-4 lb. tomatillos + 2 white onions + 6-8 jalapeños + 1 head of garlic + 1 avocado + bunch of cilantro

clean and halve the tomatillos. chop up the onion into chunks. halve the jalapeños. keep the seeds if you want a spicy salsa, or throw them away for a milder version. 

use a griddle or flat pan to roast the tomatillos, onions, and jalapeños. 

put the roasted tomatillos, onions, and jalapeños in a pot or blender with the garlic, avocado, and cilantro. blend until the salsa is smooth and creamy and there are no lumps. 

**note: if you use less tomatillos, use only half of an avocado -- if you use much more, the salsa won't be creamy so much as chunky.

**note: this recipe makes a lot; i was a ditz and didn't measure how much though (probably makes close to 8 cups). but this would be perfect to bring to a house party or pot luck. plus, it has many uses: salsa, veggie dip, salad dressing, or meat marinade. 

thanks to bmcg for teaching me how to make this. you've revolutionized my world.

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