It’s an incredible stretch to call this a recipe. But, I absolutely loved this meal and it was delicious. Taking those two facts into account, this makeshift snack/meal deserves to be noted. It was one of those days. I needed lunch and I needed it fast. Two minutes later, I had a bowl full of chips and chunky avocado tossed in a spoonful of a very spicy tomatillo salsa. One avocado and a handful of chips made one seriously filling meal.
Avocado with Tomatillo Salsa
serves 1
1 Haas Avocado, perfectly ripe
1 heaping Tablespoon tomatillo salsa
juice of 1/2 lime
pinch fine sea salt
Cut avocado in half. Remove the pit. Gently score avocado in its shell into rough cubes. Scoop into a small bowl with a spoon. Add the juice of 1/2 of a lime and 1 heaping tablespoon of tomatillo salsa. Gently stir. Taste. Garnish with a handful of blue tortilla chips and devour. Or, add a pinch of salt, stir gently and then garnish with chips and devour.
Very lightly salted blue chips were crutial to my enjoyment of this meal.
It’s the simple things in life …so So Good
To make Tomatillo Salsa:
Tomatillo Salsa
makes 1 large bowl
6 tomatillos, well-washed, halved, and stem end removed
1 medium-sized onion, roughly diced
2 (or more if you like it hot) hot peppers, serranos or jalapeñoes
2-4 cloves garlic
olive oil, as needed
fine sea salt
black pepper, freshly ground
Preheat oven to 400 degrees F.
Place halved tomatillos in a large baking dish. Place each garlic coves on top of one of the halves. Distribute diced onions over the top. Drizzle lightly with olive oil and sprinkle with fine sea salt. Place in preheated oven and roast until edges of the onion turn golden brown, approximately 30 minutes. Place roasted tomatillo mixture and a pinch or two of freshly ground black pepper in a powerful blender. Pulse to your desired consistency. Pour into serving bowl and serve immediately or refrigerate.
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