One of the things that I truly adore about Texas is the willingness of seemingly everyone here to turn anything into a party. We hold festivals to honor our native backgrounds, we tailgate to celebrate our favorite sports teams, we co-opt children’s holidays like Halloween and turn them into huge, rocking block parties, we have strawberry festivals, olive festivals, art car parades… shoot, San Antonio is so ready and willing to celebrate that they throw a ten day long, city-wide Fiesta each spring to commemorate the “heroes of the Alamo and the Battle of San Jacinto”. Now that is a city that has truly embraced the party throwing spirit that resides deep in the heart of Texas!
In an attempt to hold up our end and to embrace the party throwing ethos that exists in our state, we’re celebrating Cinco de Mayo this Sunday. We’ll commemorate the long ago victory of the Mexican Army at the Battle of Puebla with festive, sweet-tart Grapefruit Margaritas and some of the best salsa you’ll ever taste – Tomatillo Avocado Salsa from Gaby Dalkin’s new book “Absolutely Avocados”
This guacamole/salsa hybrid is truly amazing… it has all the creaminess of a regular guacamole, but then it has a hit of tartness from the lime zest, a smoky tang from the roasted tomatillos and an unexpected hint of sweetness from the honey. Good, good stuff!
Tomatillo Avocado Salsa
6 medium tomatillos
1 T. extra virgin olive oil
2 ripe Hass avocados
¼ cup diced white onion
¼ cup chopped cilantro
2 cloves garlic, peeled
1 jalapeno, seeds and membrane removed
Zest and juice of one lime
1 t. honey
1 t. coarse salt
1 t. freshly ground black pepper
Preheat oven to 400. Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and let cool.
Cut each avocado in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place avocado flesh in the bowl of a food processor or blender. Add all remaining ingredients, including the cooled, roasted tomatillos. Pulse for 1 to 2 minutes until creamy and smooth. Adjust the salt and pepper if needed.
(p.s. I was going to include my own recipe for Ruby Red Grapefruit Margaritas but, um… it still needs work. They were kind of bitter (not that that stopped us from drinking them) so it’s back to the drawing board. Hopefully I’ll have them perfected by Sunday!)