Avocado Tomatillo Salsa (Recipe Review)

2:07 PM

Whilst on holiday in the Hawaiian Islands, I was craving Mexican food. Since there are hardly any Mexicans in the islands, there aren't any good taquerias around. For this craving, I wanted to be back in California just to have some authentic salsas.

To cure my craving, I headed over to one of the big chain grocery stores called "Safeway" to purchase a jar of salsa. As I perused the Latin food isle, I came across Herdez's Creamy Tomatillo Avocado salsa. Needless to say, my craving was cured and I was instantly addicted.

When I returned to California, my first mission was to replicate the salsa. I've read the ingredients on the jar and it seemed simple to make. Still, I needed a base recipe to follow and off I googled the recipe before driving over to the shops to get the necessary ingredients.

I found the Avocado Tomatillo Salsa from All Recipes. The reviews were so so, and one user said it was easy but it was lacking something. I figured, I might as well try it and purchased the required ingredients. Here, I'll go through over the recipe and also go over any tweeks and additions I made.

Avocado Tomatillo Salsa

- 6 ounces fresh tomatillos - husked, rinsed, and halved.

- 1 tablespoon thinly sliced serrano chilis

- 1 large avocado, halved, seeded, and flesh scooped out

- ¼ cup packed cilantro leaves

- ½ lime, juiced

- Salt, to taste

let's get started!

Place all ingredients in the food processor and blend!

The end result of the recipe wasn't as smooth as the store bought salsa and one of the reviewers was right. It was missing something. I followed directions with a bit of eyeballing. The key ingredient I thought was missing was cumin. I added a few sprinkles of cumin one at a time, tasting it to get the right taste. Once the right amount of cumin was added in, the salsa was perfect.

It's definitely worth making and it's so easy that you can just throw it together in fifteen minutes.

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