Juan’s Salsa de Aguacate y Tomatillo
You could call this Guacamole with
Tomatillo but the first time I saw it, it was
called Salsa de Tomatillo y Aguacate.
Anyway, it’s just more fun than a pile of
pigs or a bucket of toads.
1. 3 Avocados
2. One large or several small Tomatillos
3. Cilantro………….I always have to buy
a bunch and it’s usually more than I can
4. 2 cloves of Garlic
5. Olive Oil……….about 1/3 cup
6. Two small Limes or one big Lemmon
7. About half of a medium sized Onion
You dig around in your cabinets and find
some kind of chopping, blending machine
like a food processor or blender. You put in
a couple cloves of Garlic and the juice of 2
small Limes or one big Lemmon.
Add the Olive Oil.
And blend until the Garlic is liquefied.
Add a wad of Cilantro and a few slices of
Just give this a few whacks………….still
chunky and not liquefied.
Cut the Tomatillo into wedges or chunks.
And add it to the rest of the mess and give it
a few whacks.
Now add a few heaping tablespoons of
Mezzetta “Tamed” Jalapeño slices. I use
the “Tamed” because I have GERD, I love
Jalapenos and these don't hurt me.
A long time ago, I used to find a blue can of
Pickled Mild Clemente Jacques sliced
Jalapeños but I haven’t seen them lately.
Peel the Avocados and roughly mash them.
Keep everything a little chunky.
Dump and mix in the blended mess.
Garnish the Salsa with a sprig or two of
Cilantro and serve it with Tortilla
Chips……………or dump it on Steaks,
Crab Cakes, Chicken, in Tacos or half a
dozen other things.
Now what to do with the leftover Cilantro? I
put it in a freezer bag and add enough water
to cover it.
It won’t be good for garnish anymore but
it’s still good for seasoning. I freeze seafood
and lots of stuff this way. When it’s frozen
in ice, it doesn’t get freezer burn and will be
If you cook outside like I do, it’s very
important keep Raccoons away from it
because they won’t leave any for anybody.