Author Notes
Tomatillo-Avocado Salsa Fresca Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years. —Between the Bread
Ingredients
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3
Tomatillos
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1/2
Orange or yellow bell pepper
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1
Anaheim chile pepper
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1
Fresh lime
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a dash
Extra virgin olive oil
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a pinch
Sea salt
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A handful of fresh chopped cilantro
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1
Small avocado
Directions
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Remove the papery skins from the tomatillos and wash the stickiness off Roughly chop.
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Toss into a bowl.
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Wash and halve the bell pepper; seed and chop one half. Add to the bowl.
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Stem and clean the chile pepper; dice. Add it in.
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Drizzle the mix with fresh squeezed lime juice and olive oil.
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Season with sea salt, to taste.
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Add in fresh chopped cilantro and stir to combine.
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Cover and chill until serving.
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Just before serving, peel and pit the avocado,
dice it, toss lightly in lime juice, add the avocado to the salsa.
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Serve chilled or at room temperature.
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