My history with avocado began at birth, I suppose. I look back and I always remember an avocado plant in my backyard. I grew up in the country and my family always planted avocados among the many other tropical fruits and vegetables plants. Friends and neighbors also had their own avocado plants in their yard making avocado abundant when they were in season – – in season that is because while growing up, avocados were called “criollos” harvested one at year.
Now, avocados are genetically modified and are now produced year around. Still today, though, people that own a house with a yard still plant the tree; having an avocado, mango, coconut, lime, and orange or guava trees in the patio is very common in the Dominican Republic. In Santo Domingo, the capital, where most of my family lives is a city of small spaces. The homes where some those trees once grew are now filled with apartment buildings and towers but still there are plenty of homes left that still carry the tradition. And it is not surprising that right out of your windows you see beautiful avocados.
For my family, planting and harvesting avocado is a tradition. The avocado’s season was always something to look forward to as I was growing up.
Working with avocado is inspiring to me. It is a product that always brings me closest to my culture and home. Following is the recipe of the avocado tomatillo salsa verde I promised to post in the last post. This refreshing, buttery salsa verde has lots of flavors and it is perfect with any hearty dish. The flavors here are added with perfect fresh avocados; fresh tomatillos, garlic, onions, scallions, jalapeño, cilantro, and a drop or two of lime to bright it up and accentuate the flavors.
Avocado- tomatillos salsa verde
- 3 avocados (blanched)
- 5-6 tomatillos (blanched)
- 3 garlic cloves (sauté)
- 1 white onion (sauté)
- 1 garlic clove (optional)
- 1 scallion (optional)
- 1 jalapeño
- 1/2 bunch cilantro
- Olive oil
- salt & black pepper (to taste)
This salsa can be done without blanching or sauteing the ingredients, but the taste will change. By sweating the onions and garlic lots of flavors are incorporated making for a smoother and less pungent salsa. The heat of the jalapeño can be eliminated by removing the seeds and veins on the pepper. By adding the scallion and the one garlic clove rough you bring back a little bit of the pungency to the sauce, but without overwhelming it. Olive oil, salt, black pepper and the chili are up to you to add. If no much oil is used add a little bit of water to smooth it out. Remember, to always balance the oil, acid and salt. Add this salsa to everything. Enjoy!
|Cut the avocados in half and discard the seeds. Place both the avocados and the clean tomatillos in a boiling pot of water and blanch for 3-4 minutes. When done make sure to submerge the blanched ingredients into iced cold water to stop the cooking process; while this is being done, sauté the 3 garlic cloves and onions. The jalapeño pepper or chili can also be sauté or added to the mixture uncooked. Now place all the ingredients in a blender and puree.|
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