Makes 10 prepared ounces
- 1 cup diced tomatillos
- 2 jalapeños
- ¼ cup diced onion
- 2 cloves garlic
- ½ bunch cilantro
- 2 tablespoons avocado or neutral oil
- 3 tablespoons lime juice
- 1 medium avocado
- ¾ teaspoon salt
- ⅔ cup cold water (additional to adjust for desired consistency)
Preheat a skillet over medium heat.
Remove the sticky paper-like cover from the outside of the tomatillos and discard. Dice the tomatillos, jalapeños, onion, and cilantro, then crush and mince the garlic.
Coat the preheated skillet with 2 tablespoons oil, then add the prepared tomatillos, jalapeños, onion, and garlic to the skillet, tossing them in the oil to coat. Cook for 4 to 5 minutes, stirring occasionally to sweat and soften the ingredients in the skillet.
Remove from heat and pour contents of the skillet into a blender or food processor with ⅔ cup cold water. Blend to combine, then cool the mixture.
Salsa Aguacate
Once cool, add the lime juice, cilantro, and avocado, blending until smooth. Use additional water to reach desired consistency.
Serve right away or chill for later service. Color holds best if kept refrigerated.
Tip: For vibrant-green salsa, wait to add the avocado and cilantro until the mixture is cool. This prevents the quick oxidation and browning of the avocado, as well as the darkening of the cilantro once blended with the rest of the ingredients.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
mango margarita sorbet
Serves 4
- 24 ounces (approximately 2 large) ripe mango, sliced
- 3 tablespoons lime juice
- ⅛ teaspoon salt
- 1 tablespoon triple sec
- 3 tablespoons tequila
- ¾ cup sugar
- Pinch Tajin seasoning
Place ice cream maker bowl in freezer in advance to chill.
Clean, peel, then slice the mango flesh off the pit.
In a blender, combine the mango, lime juice, salt, triple sec, tequila, and sugar, blending until smooth. Refrigerate for at least 2 hours.
Pour the pureed and chilled mango mixture into the pre-frozen bowl of the ice cream maker, churning until thick, but spoonable. Serve right away or scoop the sorbet out of the bowl and into a freezer-safe container. Place it in the freezer to hold for later service or to firm. When serving, individually season with Tajin to your tastes.
Mango Margarita Sorbet
In a blender, combine the mango, lime juice, salt, triple sec, tequila, and sugar, blending until smooth. Refrigerate for at least 2 hours.
Pour the pureed and chilled mango mixture into the pre-frozen bowl of the ice cream maker, churning until thick, but spoonable. Serve right away or scoop the sorbet out of the bowl and into a freezer-safe container. Place it in the freezer to hold for later service or to firm. When serving, individually season with Tajin to your tastes.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
Deborah Farmer
