by whatsjohneating
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Expand1 pound tomatillos, skin removed Ask a question about this ingredient
1/2 red onion Ask a question about this ingredient
2 jalapeños peppers, seeds removed Ask a question about this ingredient
1 1/2 tablespoon olive oil Ask a question about this ingredient
dashes of salt Ask a question about this ingredient
1 cucumber Ask a question about this ingredient
1 medium avocado Ask a question about this ingredient
1/2 bunch of cilantro Ask a question about this ingredient
juice of 1/2 lime Ask a question about this ingredient
Cut tomatillos in half and put into a bowl with chunks of onion, peppers halved, olive oil and salt. Put all of these onto a parchment papered baking sheet and roast for about 40 minutes at 350º F. When they are done, the tomatillos should be squishy and just a little brown on the tips and should taste concentrated and sour-sweet.
Ask a question about this stepAfter letting these cool for little, blend 'em up until they're nice and pureed.
Ask a question about this stepSo now for the cucumber. Half of your cuke is going to get pureed with the salsa and the other half is going to chunk it up with the other chunks (avos). So halve your (peeled) cucumber and cut into into medium sized chunks and puree it with the other ingredients. At this point, if you're using a standing blender, you can pour the salsa into a bowl. The other half of the cuke gets diced into smallish squares and thrown in.
Ask a question about this stepFinally, dice up your avocado (same size as the cucumber) rough chop your cilantro, add in the lime juice and enough water until the salsa is the consistency that you want it and let it soak for a couple of hours so the flavors can combine. Garnish with a couple of cucumber slices and serve with tortilla chips.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
