Ingredients
1 lb. tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 Tbs. olive oil
1 to 2 Tbs, fresh lime juice (to taste)
1 large ripe avocado
1/2 c. chopped cilantro, plus additional cilantro for garnish
1 tsp. lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 lb. ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving
Preparation
Directions:
Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.
Yield: Serves 6 Advance preparation: You should make this a couple of hours before serving so that it has plenty of time to chill. You can make it up to a day ahead. Whisk before serving. Nutritional information per serving: 152 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 5 grams dietary fiber; 9 milligrams sodium (does not include salt to taste); 2 grams protein
