Tomatillo Avacado Salsa

When warm weather hits, I love the smells of fresh cut grass, sunshine, and fresh fruits and veggies. One of my favorite places to visit is the farmer's market. Most areas have one and it's the best place to find fresh locally grown produce. It's a great to way to support local farmers and get a great deal. Generally, the prices are much better at the open air markets than your local supermarket and you will certainly get a fresher product. Some good advice for weekend market goers, if you go later in the day, the sellers will usually give you a better deal so they can get rid of the goods, so don't be afraid to haggle a little, just remember when you come home with a whole bushel or a flat of something, time to hit the internet for some recipes!

I'm from Michigan and growing up, went to the Eastern Market in Detroit for years on the weekends with my dad. It was always a treat and we would always end up with a trunk full of goodies before we headed home to unload.

On one such trip is where I learned about the tomatillo. If you've seen one, you probably have thought it is a green tomato. In actuality, it is fruit related to the cape gooseberry. It is a staple in Mexican cuisine, which just happens to be one of my favorites.

I took a leap of faith and decided to buy some and I'm so glad I did. This is something you just have to try. The tomatillo is encased in a dry brown paper that is inedible. Once peeled (which is very loose and easy to remove), the skin of the green tomatillo tends to be a tad tacky feeling. The green and tart flavor of the fruit is what is the basis for many Mexican green sauces. Ripe tomatillos can be stored in the refrigerator for up to two weeks. They will keep even longer if the husks are removed and they are stored in sealed plastic bags. They also freeze well from what I read, although I've not done this yet.

This is a recipe that was inspired by the farmer that sold me my first tomatillos. You can adjust it to your taste, but I promise you, it is a must try. It's great with chips, garnish on your favorite tacos, or served alongside some spicy grilled fish.

6 ripe tomatillos, husks removed, chopped
1/2 medium Vadalia onion, chopped
2 ripe avacados, chopped
Jalapeno peppers, to taste, chopped finely (I don't personally remove the seeds but you may want to depending on the amount of heat you prefer.)
2 Tablespoons Cilantro, roughly chopped (This is also an item that is to taste. I personally love cilantro and add extra.)
juice of 2 limes

Chop all ingredients and mix gently together with a spoon. Do not overmix as you will break down the avacado and this is best when the avacado keeps it's integrity. Cover and keep in the refrigerator for about an hour for the the flavors to marry together then enjoy! This is something you will want to make what you'll eat or share, as the avacado is prone to browning although will last longer due to othe acidity of the lime in the dish.

Remember, avacado is higher in fat but it is considered the "good fat" and is very healthy. This is a guilt-free treat!