On a large, prepared baking sheet, add the 4 tomatillos, jalapeno, garlic cloves and onion. Drizzle with the tablespoon of olive oil, and season with the 1/2 teaspoon of salt.

Add the tomatillo, 1/4 cup of water, lemon, sugar, cilantro, salt. Process until the mixture is coarsely textured. 2. Scoop the avocado in a bowl and mash to get a chunky texture.

Small, green tomato-like fruits in husks offer a bright citrus taste that marks Mexico’s famous salsa verde.

But then I went to check the garden and found another round of those husked green fruits ready to harvest. Not ready to make another round of salsa just yet, I decided to scroll through my Instagram ...

1. Cut the avocados in half, scoop out the flesh and combine in a bowl. Mash well. 2. Stir in the tomatillo salsa, then the cilantro. Season with salt. Serve immediately.

Some people like to go half-and-half tomatillo/avocado for a lighter guacamole. As an experiment, I even recently used puréed tomatillos as the liquid base of a sweet cinnamon quickbread.

This creamy guacamole salsa adds a flavorful twist to your Mexican food favorites. A perfect blend of avocados and tomatillos, the salsa is ideal as a dip or as a topping for tacos, nachos and more.

Chef Rick Bayless Tortazo at Old Orchard in Skokie: 4909 Old Orchard Center, Skokie, IL 60077 847-410-9494 Hours of Operation Sunday – Thursday 11:00AM – 7PM Friday – Saturday 11:… ...