Today I was feeling a little run down and tired. I've been struggling with a headcold for a week and I couldn't hack it any more. I headed to the kitchen determine to make something tasty that would make me feel better. I reached for a pan, some tomatillos and avocado and made some glourious corn tortillas from the shop into freshly made corn tortilla chips to accompany the ultimate Mexican comfort food for me: Avocado Green Salsa.
I've been meaning to share this recipe with you for a while. It's simple, tasty and the crowning glory of one of my all time favourite Mexican 'antojito' dishes: flautas! Although I'm not blogging about flautas yet, this salsa makes me totally happy. It's basically a creamy, fresh salsa we cook at home to pour over fried chicken tacos.
The addition of the avocado gives the salsa a gorgeous creamy texture and a delicate flavour. I used fresh fresno chilies that came in a pack, but you can use jalapeno or any other type of fresh green chilies. If you find the sauce too hot after you made it, mix a little bit of sour cream (1-2 tablespoons) through it to fix it. Either way, it is a delicious salsa, perfect for any tacos and fabulous as a dip with freshly made corn tortilla chips. The perfect snack for a homesick girl.
Put all the ingredients of the salsa except the avocado on a non-stick pan and bring it to the boil. Lower the heat, cover the pan and let it simmer for 15 minutes or until the fresh ingredients are fully cooked.
When the salsa is finished, let it cool down completely before pouring it into the blender of food processor using all its juices. Add the avocado and salt to taste and blitz everything until smooth.
This salsa is very tasty and like most of my salsas, easy to make. The sauce keeps well in the fridge covered for up to a week; if with the days goes a little darker in colour, just stir it well to revive its beautiful green colour. I love it as a snack, over chicken tacos or drizzle over chicken tostadas too! Enjoy!
