Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt. This was actually the first time that I had ever used tomatillos. Step 2 Do Ahead: Salsa can be made 2 days ahead. Notes One Serving 73 cal, 6 gm fat, 0.8 gm sat fat, 6 gm carb, 2.6 gm fiber. Filed under bobby flay… Get the Recipe: Roasted Tomatillo and Apple Salsa Bobby Flay's Grilled Pineapple-Jicama Salsa "I love grilled pineapple — not only in dessert, but in a relish like this," explains Bobby. Served with fresh avocado and miso-tinted tofu, it looks almost too simple. It requires no cooking, only takes 10 to 15 minutes to make, and tastes amazing with anything grilled. This simple green sauce may be the perfect summer condiment. Did you know: The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato, is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name.Tomatillos originated in Mexico, and are a staple of Mexican cuisine. The avocado-and-tomatillo salsa can be refrigerated overnight. Bobby Flay’s summer tomato recipe will bust your salsa stupor By Steve Cuozzo.

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