This mild salsa is packed with fresh flavors. Eat it with tortilla chips or use it to top grilled salmon or chicken.
Ingredients:
2 medium Mild Peppers
2 “No Heat” Jalapenos
1 pound Tomatillos, husks removed
2 cloves Garlic, minced
1 cup Fresh Cilantro Leaves, plus 12 for garnish
1/4 cup Fresh Lime Juice
1 tsp Salt
1/2 tsp Fresh Ground Pepper
1/2 small Avocado, ripe
Directions:
Roast mild peppers and jalapenos over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle (about 15 minutes). Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8 inch-thick strips. Set aside.
Set aside one tomatillo, blanch the rest in boiling, salted water for 3 minutes. Drain and place under cold running water to stop the cooking. Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
Stir together tomatillo mixture, 6 cilantro leaves, reserved pepper strips, and any collected juice. To serve, cut reserved tomatillo into 1/4 inch-thick slices. Grill on greased pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado. Makes 2 cups.