I picked up some tomatillos for the first time yesterday; a task that was well-overdue considering how much I love salsa yet rarely make it.
The sheer heat and freshness of the simple quality ingredients are what ensure a captivating flavor experience.
I first tasted a delicious hit of cool cilantro, lime and fresh roasted tomatillos. Then a fiery burst of chile peppers followed, which was both surprising and addictive .
For the people who don’t enjoy that level of fiery heat alone, I decided that avocado and peach, together, would be the perfect cushion to counterbalance the extreme heat of chile peppers.
The naturally sweet and acidic peach with the creamy yet tangy avocado balance the heat of the chile peppers and are beautifully paired with the fresh cilantro and tomatillos. The heat is an afterthought that simply reminds you to have more as it lingers in your mouth.
This combination was inspired by the seemingly new prevalence of dishes that combine tomatoes and peaches. Have you noticed this combination lately? Is it a new thing like bacon and chocolate were a couple of years ago? Well, it’s at least new to me and I’m very happy I’ve finally found it. The tomatillos have a mild and uniquely fresh quality compared to tomatoes when used in salsa and are perfectly paired with cilantro and lime.
I also found several other new recipes here in the new recipe section of the website, “Avocados from Mexico”. It’s a place where those who are passionate about their food can share their Mexican avocado creations to inspire others. Feel free to visit and share your own recipes as well by clicking the image below.
Peach and Avocado Nachos
- Fresh and Ripe Peach Slices
- Ripe Mexican Avocado Slices
- Roasted Tomatillo Salsa (recipe below)
- Fried Corn Tortilla Chips
- Lime Juice and Chopped Cilantro for garnish
Place warmed tortilla chips on serving platter
Spoon one or two teaspoons of salsa onto tortilla chips
Top with avocado and peach slices and garnish with lime and cilantro.
Roasted Tomatillo Salsa
adapted from gourmet 1999
- 1 1/2 pounds fresh tomatillos
- 2 extra long Anaheim chile peppers
- 4 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 1 large onion, coarsely chopped
- 1 teaspoon coarse salt, or more to taste
- 1 tablespoon fresh lime juice, or more if desired
Peel the sticky husks from tomatillos and discard. Rinse and drain tomatillos. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, or about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender add more lime and salt if desired.
• Salsa can be made 1 day ahead and chilled, covered.