An awesome recipe I wish I knew

[Ignoramus]

At taquerias all over in california they generally have 2 kinds of salsa on the table a red one and a green one. The green one is a thin (i.e. watery) salsa which contains avocados. I've asked at hispanic markets and have got a few versions but none have come out the way it is at the taquerias. These seem to be the ingrediants:

water
avocado
cilantro
garlic
salt
lime juice
tomatillos

I've tried various proportions and it never comes out right...

Anyone know a recipe?

[xcentrik]

1. I could be wrong, but

I'd say lose the avocados - most recipes I have seen rely on the tomatillos. Have your tried www.epicurious.com?

[Catch22Dem]

2. Give this a shot

http://www.pepperfool.com/recipes/salsa/basic_green.html

[corarose]

3. Thanks for posting that website

I was looking for Ideas on salads and it has plenty of good ones.

I also love Salsa.

[DuctapeFatwa]

4. The One True Tomatillo Salsa

Get some jalapeno peppers and tomatillos.

If you want regular, you will be using mostly jalapenos, if you want point and laugh you will be using mostly tomatillos.

Peel the little leaves off the tomatillos, hold them under running slightly warm water to rinse off some of the sticky stuff. You won't get it all off, don't worry about it. Throw them into a pot of water with the jalapenos. Put the pot on the fire. Let it boil until you see the first tomatillo skin start to split.

Take the pot off the fire, take out the tomatillos and jalapenos, and put them in the molcajete, or if you insist, the electric molcajete, or blender.

Add some lime juice, salt, pepper, garlic, chopped up cilantro if you want it, put the top on, push the button, let it go, do that a few times until it is ground up, then push the button and hold it down until it is all liquified. Put it in a dish. Use a spoon to dip it out of the dish and put it on food.

[Ignoramus]

5. thanks but

Thanks for the recipes. But the one I'm talking about does indeed have avocados in it. If you go to a mexican taqueria (where they speak spanish and the customers are largely hispanic)) you will almost certainly encounter this salsa on the table together with a bowel of pickled jalapenos and a red salsa and possibly pico de gallo also.

In SF, almost any taqueria on Mission street in the Mission district has this salsa on the table, as a condiment.

[grasswire]

6. guacamole? or salsa?

a green salsa won't have avocados in it.

guacamole will be mostly avocado.

[Bunny]

7. Why don't you contact the restaurant and ask for the recipe?

I'll bet they give it to you, or point you in the right direction.

[KCDem]

8. you're right, good mex places do have a green avocado-based salsa.

I never tasted them until I moved to Houston, but they're damn good.