City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Avocado Salsa Verde

Sept/Oct 2014

from Julie Van Rosendaal

Salsa verde is often made with green tomatillos, which look like small green tomatoes, wrapped in a gooseberry-like husk. They’re often cooked, but can be used raw as well. Unripe green tomatoes make an easier-to-source alternative, and a purple heirloom tomato looks nice thrown in with the pale green, too. This salsa can be made chunky, chopped by hand, or pulsed until almost smooth in the blender or food processor.

2 ripe avocados, pitted and finely diced

2 green tomatoes or tomatillos, chopped

1/2 c. chopped fresh cilantro

1/4 sweet onion, chopped

1/2 -1 jalapeño, seeded and minced

1-2 garlic cloves, crushed

juice of a lime

big pinch salt

Toss everything together in a bowl, or pulse it in a blender or food processor until it’s as smooth as you like. Makes about 3 cups.

Appetizers, Starters and Breakfasts