Bobby Flay’s Tomatillo-Avocado Salsa

Well, try as I might, sometimes I miss these food blogging event deadlines, but I like this relish so much, and it looks so good, I decided to post it anyway. Yummy and good for you, and soon we will be able to make it with tomatillos from our own yard.

Bobby Flay’s Tomatillo-Avocado Relish
3 ripe Haas avocados, peeled, pitted and diced
3 tomatillos, husked, washed and diced
juice of 2 limes
3 tbsp. canola oil
1 tbsp. honey
Kosher salt and freshly ground black pepper
3 green onions, white and green parts, thinly sliced
3 tbsp. chopped fresh cilantro

Carefully combine avocados, tomatillos, lime juice, oil, honey and S&P to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.

This is great served with grilled chicken, or as a dip with tortilla chips.

tomatillo-avocado-salsa

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3 Responses to “Bobby Flay’s Tomatillo-Avocado Salsa”

  • Sandra says:

    I can guarantee that this is an authenic Mexican recipe. We use it here on the Texas/Mexico border on tostadas. Just the tostada, this, the shredded chicken, and a big glob of crema fresca (not sour cream but a sweeter, thinner Mexican cream). Will knock your socks off!Be sure to chop the tomatillos real small. This doesn’t keep very well so eat it quickly!

  • KimL says:

    Hi, Sandra – good to know, thanks! :-) We love this relish, and your suggestion for tostadas sounds really good. Thanks for stopping by.

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