Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut by Curry Lynne

Author:Curry, Lynne [Curry, Lynne]
Language: eng
Format: epub
ISBN: 9780762445004
Publisher: Perseus Books Group
Published: 2012-05-15T05:00:00+00:00

AVOCADO-TOMATILLO SALSA

Avocados aren’t just for making guacamole, and this smooth and creamy quick-cooked salsa makes two avocados go far. It involves briefly steaming the tomatillos and jalapeños before puréeing them with the avocados.

Makes 2 cups

6 TOMATILLOS, HUSKS REMOVED AND RINSED

1 JALAPEÑO PEPPER, SEEDED IF YOU PREFER MILDER HEAT

2 RIPE AVOCADOS

1 GARLIC CLOVE, PEELED

¼ CUP LIGHTLY PACKED CHOPPED FRESH CILANTRO

½ TEASPOON SALT

Fill a medium saucepan with about 2 inches of water and place the pan over high heat to bring the water to a boil. Add the tomatillos and jalapeño, reduce the heat to low, and steam until the tomatillos turn pale and soft, about 7 minutes.

Transfer the tomatillos and jalapeño with ¼ cup of the cooking liquid into a food processor or blender. Pit and peel the avocado and add it along with the garlic, cilantro, and salt. Purée until the salsa is very smooth and thick but pourable. Pour it into a small serving bowl and let it cool to room temperature before serving. Best eaten the day it is made, it will store in the refrigerator for up to 2 days.

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