Tomatillo Salsa with Avocado

I’m still sifting through the recipes in the “Mexico” Issue of Saveur magazine. This is one of my all time favorite Saveur publications.  Equally excellent is the Everything You Need To Know About Filet Mignon issue (that is another story altogether).

Diana Kennedy, originally from the UK moved to Mexico in 1957 with her husband Paul Kennedy. Often referred to as the Julia Child of Mexico, Diana is considered the leading researcher, teacher, and writer on the regional foods of Mexico, and for good reason.  Here  I adapted her simple, delicious, salsa recipe that anyone can make at home with ingredients that are easy to find at your market.

Tomatillo Salsa with Avocado ~ Salsa de Albañil

Adapted from Saveur Magazine – The Mexico Issue

Serves 4

Ingredients

8 oz. tomatillos, husks removed, rinsed

1/3 cup roughly chopped cilantro

1/4 cup minced, white onion

2 serrano chiles, stemmed, seeded, and finely chopped

1 clove garlic, minced

Kosher salt to taste

2 oz. feta cheese, crumbled (or queso fresco)

1 avocado, halved, pitted, peeled and cut into slices

tortilla chips or warm tortillas for serving

Preparation

Bring tomatillos and 4 cups water to a boil in a 4-quart saucepan; cook until tomatillos are just soft, 4 – 5 minutes.  Drain and set aside to cool.

Place tomatillos, 1/3 cup cilantro, 2 tablespoons onion, chiles, garlic and salt in a blender or food processor, pulse until slightly chunky.  Pour salsa into a serving dish and layer avocado slices over salsa.  Sprinkle on feta and remaining cilantro and onion.  Serve with tortilla chips, warm tortillas, quesadillas or burritos.