Tangy Tomatillo & Avocado Salsa

Tangy Tomatillo & Avocado Salsa
My husband was born and raised in Mexico, and his love for all things spicy and tangy grows with each passing year.  Most salsas on the shelf are mediocre, and we weren’t crazy about the price we were paying for the better quality options, especially since we went through a jar like it was water.  We knew with a little practice, we could make one that had the exact spice and tang that we wanted, and boy did we! This is my husband’s creation, and it is the bomb, if I may say so myself!  High five to my man on this one! Allow yourself the pleasure of adding your oils to this recipe. It is a perfect recipe to play with because there is no baking involved and honestly, you can add more or less of any of the ingredients to fit your taste!  Enjoy!

Ingredients

• 3-4 large jalapenos, stems removed
• 1 large bunch cilantro, stems removed
• 1 medium yellow onion, cut into large chunks
• ½ poblano, stem removed
• Juice from 2 large lemons
• 5 drops Lemon Vitality oil (optional, but adds a great citrus kick)
• 1 TB salt
• 1 tsp ground black pepper
• 1 tsp coriander OR 1 drop Coriander Vitality oil
• 16 tomatillos, peeled
• 1 large avocado, peeled and diced into large chunks

​Preparation
In large pot, boil tomatillos for about 5 minutes, then drain and set aside.  In food processor, add all ingredients except tomatillos and avocado. Pulse until chopped finely, but still somewhat chunky.  You don’t want it to be a paste. Empty into a bowl. For round two, add tomatillos into food processor and liquify. Then slightly pulse the avocado into the tomatillos keeping some chunks, if you like the texture like I do.  Dump the tomatillo mixture into the bowl of herbs and peppers and mix thoroughly. Enjoy with everything! This is especially delicious over eggs in the morning. This will fill an 8x8 pyrex, so there is plenty to enjoy. We like to store it in mason jars in the fridge.