Not sure about you but August during these last few weeks of summer, our sit-down suppers have suffered. It’s been take-out and turkey sandwiches for a few weeks now. But gratefully, I was creeping on my Instagram when I saw my friend Rebecca’s stream. And that’s when I remembered a delightful summer supper we enjoyed at her house years ago. Pork tenderloin, cheese grits, fresh green beans and y’all, oh my, this avocado pico de gallo-ish thing she calls avocado cucumber chutney.
It’s just six ingredients, all chopped and tossed together. Completely amazing. Starts with tomatillos. I never knew how much I loved tomatillos til I met Rebecca’s chutney.
This avocado chutney is so much like a pico de gallo, I’ve gone to calling it Avocado Pico. You can serve it with chips. Or spread it over roasted pork tenderloin. It’s great with grilled fish or chicken.
Avocado Cucumber Chutney
3 tomatillos, diced * 2 avocados, diced * 1 English cucumber, pared & diced * one bunch cilantro, finely chopped * zest of 1 lemon * juice of 2 lemons * 1 jalapeno, seeded & chopped * salt & pepper
Just dice and chop and gently toss. Salt and pepper to taste. Then taste again and again. And again.
Yesterday Sara spooned some in her breakfast taco. And it’s fabulous rolled up in a tortilla with chicken and cheese for lunch. Like this.
Or just stand there in your kitchen eating it by the spoonful like I do. It’s that good. A super versatile summer salsa just for you and your friends.