Tomatillo Avocado Salsa

My better half is soon off to a girls’ weekend, and that means I must give them recipes for fool-proof and yummy food. A taco feast. Recipe #1, a raw green salsa made from ingredients available in Minnesota…

1 lb. tomatillos, paper husks removed and rinsed
1/2 oz. garlic, chopped coarsely
1 oz. jalapeno, coarsely chopped, seeds included

2 oz. white onion, finely diced
1 bunch cilantro, rinsed and chopped coarsely
2 limes, juiced, about 2 oz. juicesalt and pepper to taste

Prepare the tomatillos, garlic, and jalapeno.


Then transfer to the canister of a blender,


And process on low speed until all of the ingredients are broken down.


Add the avocaodes, and increase speed to high.

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Process until completely smooth.


Transfer to a suitable mixing bowl, and add salt.


Then chop the onions and cilantro, and squeeze the lime juice.


Add to puree, and stir to incorporate evenly.


Adjust salt and pepper to taste. Store refrigerated for up to three days. Adjust salt and lime after first day.

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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.