Best Tomatillo And Yellow Tomato Salsa With Tortilla Chips Recipe Epicuriouscom Recipes

Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Serve salsa with tortilla chips.
Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

Tomatillo Salsa with Serranos image

Provided by Rhoda Boone

Yield Makes 2 Cups

Number Of Ingredients 10

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Steps:

Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
Do Ahead
Salsa can be made 5 days ahead. Chill in a resealable container.