Hey guys! I’ve been enjoying a bit of a break this holiday season and will be back to posting regularly very soon. In the meantime, dear friends of mine came up with an AMAZING salsa recipe and we wanted to share it with you.
Fresh Tomatillo Avocado Salsa is enjoyed so much in our house we decided to make about 20 jars to give away as Christmas gifts to family. The raw cucumber, tomatillos, cilantro and lime combine to make this salsa taste outstandingly fresh and bright. The avocado rounds it out by adding a some creamy heartiness. We hope The Sprouting Seed readers will enjoy it as much as we do! Arriba!
Fresh Tomatillo Avocado Salsa
Recipe takes about 25 minutes to prepare and yields about 40 ounces (or 2.5 jars of green salsa).
1 large peeled cucumber
8 medium tomatillos (unfortunately the large tomatillos are less sweet)
2 medium avocados
2 bunches of cilantro
2 poblano peppers (or you can also use green bell peppers if you prefer)
1 fresh jalapeno (or 2 if you want it spicy)
3 medium cloves of garlic pressed (or finely chopped)
2 teaspoons of salt
Serve with gmo-free corn chips or vegetable slices
This fantastically fresh salsa is pretty straightforward. All you need to do is rinse and all the veggies and toss ‘em in a blender or food processor! In order to make the blending a little easier, we suggest quartering the tomatillos and chopping the cucumber and poblano peppers into smaller pieces. While the cilantro is still bundled chop off the stems just below where the leaves begin. De-seed and dice the jalapeño. Squeeze the limes until you get about 1/3 cup of juice. Put the garlic through a press or finely chop it. Then add all of the ingredients (except for the avocado) to your blender or food processor and let it run for about 30 seconds. You may have to stir it around a bit to keep the cilantro from bogging everything down at first. When its nearly all blended together nicely, spoon the avocado into the blender and then blend lightly for another 10 seconds so you can still see nice chunks of avocado in the finished salsa.
Remember that this salsa is raw and so it should be kept refrigerated and enjoyed within a week!
To lacto-ferment the salsa so that is lasts longer, add 2 Tbsp. whey and 1 Tbsp. unrefined sea salt when adding all other ingredients to your food processor. Add the salsa to a quart-sized mason jar. Make sure to leave at least an inch of space from the top of the jar. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.
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