Contains: Nightshades, dairy. Is: Vegetarian.
NOTE: I’m posting this recipe in two parts today: one, the salsa verde, the second the tacos de lengua. Some may want just the salsa and may want to steer well clear of any meat such as the tongue. Although, do note that you can substitute in shredded pork shoulder (carnitas) in that second recipe.
I wanted to make a salsa for my tacos in the next post, and seeing that tomatillos are frequently used in Mexico, I figured I’d try my hand experimenting with these. I wanted it chunky but creamy – which lead to both the avocado and the sour cream.
For various health and taste reasons (you can see other posts of mine, or check out _________ by ___ ) I prefer to use full fat dairy in nearly all cases. Although if you are lactose intolerant or vegan, substitute with a thick canned coconut cream and add a little more lime juice.
I like my salsas chunky, but feel free to pulse to the texture you prefer. If you choose to make this fully or nearly-entirely smooth, I’d squeeze and discard extra liquid from the diced tomatillos before proceeding further. Cheesecloth in a kitchen sieve would work, using fist or spoon pressure.
I’ve noticed a vast heat difference in jalapeños. Some will burn your gut if you look at them cross-eyed. Some seem no different than a mild poblano, even with seeds. Afraid you’ll have to taste your volunteer and adjust the amount by the thing’s native heat and your taste buds.
Of course, you can use this salsa for any reason you’d use salsa to begin with – not just for tacos.
Let’s get to it!
Prep Time: 15 minutes.
Cook Time: Huh?
Rest Time: Let flavors meld at least half an hour.
Serves: Depends on use.
Leftovers?: Refrigerate, seal tightly with cling wrap to help keep the avo from oxidizing.
Salsa Verde with Tomatillo, Avocado, Sour Cream
- 3 peeled and washed tomatillos (to wash off the sticky stuff), finely diced.
- 1/2 small onion, peeled and finely diced
- 1/2 jalapeño (or more depending), optionally de-seeded. Finely diced. (See note above.)
- Juice of 1/2 lime (you can add more, but taste test at the end!)
- 1 avocado, nice, fresh and green, chopped up.
- 3 – 4 tablespoons quality sour cream. Or thick coconut cream if lactose intolerant or vegan.
- Several sprigs fresh cilantro, chopped, and stems are fine.
If you plan to pulse this salsa to a smooth or nearly smooth texture, strain the tomatillos through cheesecloth to remove excess liquid. If you want it rather chunky, you don’t need to do this, but reserve it as an option.
Gently mix the first five ingredients above together by hand. If you will be wanting to pulse at all (coarse or more smooth) add to a small pulse-capable blender, and pulse a couple times (or many).
Return to the bowl you’d originally cut them into, and add 3 tablespoons of sour cream. Mix by hand. If you deem another tablespoon necessary for your wanted consistency, add it now. Taste. Add more lime, especially if you’ve gone the coconut route (as there’s no sour flavor from that).
Add the cilantro, hand stir with your spoon.
Set aside in fridge for at least half an hour, but less than six for optimal salsa.
Yes, leftovers will last longer, but hints of browning may well set in, from avocado oxidation.
Yes, it’s Fiesta Friday once again. I’m happy to be re-joining as a co-host this week, along with the marvelous Mollie @ Frugal Hausfrau.
And, again yes, we are celebrating Sundays over at What’s For Dinner, Sunday Link Up!