Green Salsa with Tomatillos & Avocado

Working from home this year, I have missed many things. One of them is definitely connecting with people at work over food, like potlucks!  My coworker brings the best green salsa and we are all wild about it.  Luckily she shared her recipe, so I was able to make my own.

Note- In a true "Got It Cook It" fashion, I substituted canned pickled jalapenos as I was out of fresh chilies. While this tasted really good, I think that a fresh serrano chili (or two) is best!

Makes about 2 cups

Ingredients

7-8 tomatillos (depending on size)

2 tbsp. of olive oil

1-2 serrano chiles (depending on how spicy you want it)

½ of a small onion, chopped

4 cloves of garlic (depending on size)

1 handful of cilantro

2 avocados

Juice of ½ lime

1 tsp of chicken bouillon seasoning

1 tsp pepper

Salt to taste

Water to cover

Fill a pot with enough water to boil the peeled tomatillos. Boil tomatillos for about 5 min or until soft but don’t let them burst. Drain water and add tomatillos to blender.

Add 1 (of the 2) tbsp. of olive oil to a pan and sauté serrano chiles, onion and garlic on med/med high heat until slightly browned. Add to blender.

Add remaining ingredients to blender. Blend to combine, but don't process too long, you will want to have a very slight texture for best appearance.

Add water to change consistency if too thick, I added about 1/3 cup while blending it Adjust salt to taste. 

Lemon Zucchini Bread

A wonderful moist lemon zucchini bread that is so easy to make!  Original recipe is found here, I made few changes, mainly replacing the sweetened lemon yogurt with regular plain yoghurt instead.

Makes 2 loaves

Ingredients

3/4 cup canola or vegetable oil

1 cup Greek Yogurt, plain

2 Tbsp lemon juice

3 eggs

2 cups sugar

3 cups all purpose flour

1 tsp baking soda

1/4 tsp baking powder

2 tsp lemon zest

1 tsp salt

2 cups grated zucchini, about 1 1/2 medium zucchini

1 tsp vanilla extract

Lemon Glaze

1 cup powdered sugar

1-2 Tbsp lemon

2 Tbsp lemon zest

Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.

In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together. Add dry ingredients into wet ingredients, and mix just until combined.

Add in zucchini and vanilla extract, and stir.

Once combined, divide batter evenly between the two bread pans.

Bake for 55-60 minutes, or until a cake tester comes out clean.

Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

To make the glaze, Mix lemon juice and powdered sugar together until well combined. With the bread on the cooling rack, pour glaze over the bread. Sprinkle zest over the top of the glaze.

Enjoy!