3 garlic cloves

3-4 tomatillos, husks removed, rinsed and quartered

1 large avocado

¼ bunch cilantro

½ a large jalapeno, seeded and roughly chopped

½ t salt

 

2 T fresh lime juice

½ C olive oil

½ red sweet pepper, finely diced

¼ of a large yellow onion, finely diced and rinsed

1 small avocado, diced

  

1 t orange zest

In the bowl of a food processor, drop garlic cloves through the feed tube while machine is running. Stop machine and add tomatillos, large avocado, cilantro, jalapeno and salt. Pulse machine until ingredients are finely diced. Add lime juice and olive oil and pulse until mix is smooth and well combined.

In a separate bowl, add red pepper, rinsed onion and the small avocado, diced. Add tomatillo mix to the bowl mix and combine. Finish off with the orange zest. Press plastic directly on top of salsa and store in the refrigerator for a couple of days only.

With a few adjustments, thanks goes to Rick Bayless for this recipe. Ok, he along with Lidia Bastianich are for me the absolute epitome of everything a chef should desire to become. Skillful, passionate, warm, caring, engaging. Wonderful human beings. I once got misty eyed as Chef Bayless spoke passionately about habanero peppers. I also attended a KLRN fundraiser at which he was the guest chef. A Mexican national stood up that evening and personally thanked Chef Bayless (an Anglo from Oklahoma) for elevating Mexican cuisine and bringing attention to its regional aspects. It’s not all about enchiladas. As for Chef Lidia….every time I used to watch her PBS shows, I immediately wanted to prepare whatever she was cooking. She understands the idea of sharing a meal… the idea of food connecting family. Both of these chefs are for me, in a world of celebrity cooking, the real deal. Thanks for inspiring all of us to cook with love.