Recipe courtesy of Juan Pablo Peña Mejia, Local Jewelry Artist, Entrepreneur and Phenominal Home Cook

Ingredients

2 ripe Hass avocados, peeled and free from the pit
5 large tomatillos, removed from paper husk, washed and halved
Small handful of cilantro, more or less to your taste
1/4 medium size onion, chopped
6-10 fresh rosemary sprigs, needles cleaned from the stem and chopped
3-6 peppercorns
2-4 garlc cloves
Salt to taste
Water or chicken broth (approximately 4-5 cups)

Steps of Preparation

In a medium pot, boil tomatillos in approx 2-3 cups of chicken broth (or water). The tomatillo halves should be slightly covered by the liquid or floating. Boil unil they turn a brownish green color. Once well cooked, let cool down until only slightly warm. Combine remaining ingredients in a blender or food processor. Add the tomatillos and the cooking liquid. Blend until desired consistency, smooth or chunky.

Serve at room temperature.

Chef’s Note: This recipe is very simple and full of flavor! As with all salsas, salt is the most important factor and provides the perfect balance for the other flavors. For best results, be sure to season the salsa well! All the ingredients can also be adjusted to suit individual taste preferences. Add this salsa to tacos, nachos, grilled meats, seafood or simply serve with chips.

Photo: Joanna Kosinska