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Author Notes: My garden yielded abundant amounts of tomatillos this past year which in turn led to a new found appreciation of this vegetable. Tart and bright, it can go far beyond salsa verde. The initial inspiration for this preparation comes from the owners of a local restaurant, Patrona. Savor these flavors with a sipping type artisan tequila if your budget permits! —Amber Olson
- 8 large tomatillos, peeled and rinsed
- 2 ripe Roma tomatoes, cored
- 3 Anaheim chiles, stemmed, halved and seeded
- 5-8 Serrano chiles (depends on how hot they taste and your tolerance for heat), stemmed and halved
- 2 whole cloves garlic, not too large
- 1/2 white onion, about 4 ounces
- 1/4 cup good quality tequila, (plus more for garnish, optional)
- 2 tablespoons fresh squeezed lime juice
- Kosher salt to taste
- 1/4 cup fresh cilantro leaves
- 2-3 Meyer lemons (if in season), or regular lemons
- 1 ripe but firm avocado
- 2 dozen shucked oysters, with juices, or jarred fresh oysters, chilled well (Note: If oysters are large, cut in half before chilling.)
- Speciality sea salt of your choice
- Put first six ingredients into a 2-quart saucepan; add water to cover. Bring to a boil, reduce heat to medium-low and simmer until chiles are soft. Drain the chile mixture, reserving water. Set aside to cool for 15 minutes.Transfer chile mixture to a food processor and puree. Add tequila and lime juice. Process to blend. Add enough reserved water and blend to make a nice pourable "cocktail" mixture. Taste for salt, heat and lime. Adjust to your liking. Chill until very cold.
- With a sharp knife, peel the outer rind from the lemons (avoiding the white pith), and then cut the rind into thin strips. Cut avocado into medium dice right before assembling.
- When ready to eat, spoon 4-6 oysters with some of the juices into clear over-size martini glasses or compote cups. Stir salsa cocktail mixture, then gently pour over the oysters. Add some diced avocado. Drizzle in a little tequila (optional). Top with some cilantro leaves and a lemon rind slice that you twist to release some citrus oil. Grind or sprinkle a touch of speciality sea salt on top.
- This recipe was entered in the contest for Your Best Way to Prepare Oysters