The Long Lost Salsa
|Avocado Tomatillo Salsa|
Quite possibly, handyman is the nicest way of putting it, for while Mr. B would never begrudge a growing boy a large steak and a comfortable bed, when it came to running a crew of one, Mr. B was notorious for making a kid work. Hard. Really hard. That of course, didn't faze our nephew one bit. Instead, he extracted from his jacket pocket a perfectly handwritten recipe for what we would soon learn, was his favorite salsa in the universe.
Chockfull of roasted tomatillo and ripe avocado, a bit of onion and lime juice, a few jalapeño peppers and a handful of cilantro, among other ingredients, and whizzed in a food processor, we would find ourselves amazed by the copious amounts of this salsa that our nephew could consume. Of course, we also found ourselves pretty astounded by the pounds of steak he could put away, as well.
Once the handyman work dried up, which coincidently, occurred around the same time that Spring Break came to an end, our nephew packed his bags and left. It was shortly afterward that he told us his recipe was missing. That was several years ago and while we've never found the actual recipe, I'm pretty good about memorizing recipes, especially when I've made them a few times, so I promised him I would have a go at recreating his beloved salsa.
I think this is it...
The Long Lost Salsa
16 medium tomatillos, washed and roasted in a hot oven until collapsed
16 jalapeño peppers, seeded
1 large onion, quartered
1 bunch of cilantro, washed
3 garlic cloves
1/4 cup of green salsa
4 avocados, peeled and seeded
2 limes, juiced
sour cream( (optional; neph's had this, but I like the mix better without)
1. In a food processor fitted with a blade, chop peppers, onion, garlic and cilantro.
2. Add tomatillos and process until smooth.
3. Add green salsa and avocados; process until smooth.
4. Add lime juice and salt to taste.
5. If desired, add sour cream until you achieve the right balance.
6. Serve with chips.