Salsa de Albañil


There are a number of must haves on the summer BBQ list. Grilled meats. Fresh salads. Cold beer. And homemade salsa. With so many fresh herbs, tomatoes and peppers popping up at farmers markets, salsa is an obvious choice. 

I snagged the idea for this recipe from one of my favorite websites, saveur.com. A new set of recipe ideas pops up on the regular in my inbox. A perfect distraction from the misery of budgeting the past few weeks at work.

This recipe puts a genius twist on your typical salsa verde. Adding chunks of creamy avocado, crumbles of salty queso, and fresh cilantro and onion make this one a keeper. 

Salsa de Albañil

8-10 tomatillos (husks removed)
1 medium tomato
3/4 cup red onion (diced)
2 cloves garlic
1 poblano pepper (stem removed, rough chop)
1 serrano chili (stem removed, rough chop)
3/4 cup cilantro (rough chop)
1/2 lime (juice)
1 tbsp kosher salt
1 avocado (thin slices or cubes)
1/2 cup queso fresco

In a pot of boiling water, drop in tomatillos and tomato. Boil for 5 minutes, just until the skin starts to crack. Remove and let cool.

In a food processor, combine tomatillos, tomato, 1/2 cup cilantro, lime juice,1/2 cup red onion, serano and poblano chilies,  garlic and salt. Pulse until monthly smooth, 10 pulses.

Pour into a long, shallow bowl. Layer in avocado and queso fresco. Top with fresh cilantro and diced onion. Serve with warm tortillas or tortilla chips. 

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