Fresh Tomatillo & Avocado Salsa
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Cook time: 
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Makes: 3 cups
 
I like to soak both raw onions and cilantro before using, for two different reasons. Cold water and a pinch of salt help to eliminate a bit of the sharp, rawness that raw onions can bring to a dish. As for cilantro, the only way I've found to fully eliminate the grit is to soak them whole before drying and using.

This salsa is made with a very small amount of red onion — just enough to add a bit of flavor, but it shouldn't overwhelm everything else. If you prefer a lot more onion, there is no harm in upping the amount.

If you don't think you'll make it through the entire batch in one sitting, I recommend only adding avocado to the amount you plan to use and save the rest for the remainder of the salsa.

We ate these in tacos. It's the perfect salsa to eat with a thick tortilla chip and would be really great in a salad with chilled shrimp. I ate the leftovers the next day, tossed with a can of tuna and there have been many days since that I've remembered that lunch, wishing that that's what I was eating.
What you'll need
  • ¼ small red onion, peeled and cut into ¼-inch dice
  • 1 handful of cilantro sprigs
  • 1 pound fresh tomatillos
  • 1-2 large juicy limes
  • 1 teaspoon kosher salt
  • ¼ teaspoon finely ground black pepper
  • 1 ripe Haas avocado
How you'll make it
  1. Place chopped red onion in one small bowl. Sprinkle with a big pinch of kosher salt. Fill bowl with cold water and swish around. Let sit 20 minutes. Drain water. If you have time, repeat process. Pat onions dry with a paper towel.
  2. Meanwhile, rinse cilantro. Place cilantro in a mixing bowl. Cover with cold water. Swish around. Let sit a minute or two; swish again. Drain water. Repeat process until there is no longer dirt or grit in the bowl (usually this only takes two to three soaks). Dry cilantro; chop leaves and stems.
  3. While the onions and cilantro are soaking, peel husks from tomatillos. Run each tomatillo under cold water until no longer sticky; dry well. Using a small paring knife, remove cores. Discard cores. Using sharp chefs knife, cut tomatillos into ¾-inch pieces.
  4. In bowl, combine tomatillos, onions and cilantro. Add the juice of one lime, salt and pepper; stir to combine. Taste and adjust, adding more lime, salt or pepper, if necessary. Remember you'll be adding the avocado so if it seems a bit too limey or salty at this point, it's OK. Halve avocado; carefully remove pit. Score avocado to cut cubes; gently remove from skin using spoon. Add avocado cubes to tomatillo mixture and stir gently to combine. Taste and adjust seasonings again, if necessary.
How to plan ahead
• The tomatillos can be peeled, rinsed and stored, uncored in the fridge for one day.
• The tomatillos, red onion and cilantro can be combined 6 hours ahead of time.
• The salsa lasts 3-4 days, but the texture of the tomatillos changes and the juiciness increases overnight. It's still good, just different.
Recipe by at https://www.lifeaswecookit.com/fresh-tomatillo-avocado-salsa/