Which do you prefer salsa or guacamole
Avocado Salsa (Tomatillo Guacamole)
Is it a salsa or is it a guacamole? Actually, it is both, because the word guacamole basically just means "avocado sauce". The fresh acidity of the vegetables in this avocado salsa combines with the creaminess of the avocado to make a wonderful dressing for a variety of hearty dishes. Serve it with simply grilled or fried beef, chicken, or pork; Use it as a bath with tortilla chips ( Totopos ); or enjoy it, as it is most commonly used in Mexico, as an unsurpassable sauce to be spooned onto hot tacos.
Learn more about avocados and guacamoles
What you will need
- 2 avocados (ripe)
- Tomatillos (Mexican Green Tomatoes)
- 1/2 small white onion
- 1/2 jalapeño (or serrano chile, fresh and seeded)
- 1 large clove of garlic
- 1/2 cup green onions (roughly chopped)
- 1/4 cup coriander leaves
- 1 tbsp lime juice (freshly squeezed)
- 1 teaspoon of salt
How to do it
Note: As with all Mexican table sauce recipes, the ingredient quantities in this salsa are very adaptable;Increase or decrease the measurements based on your personal preference.
Remove the seeds from the avocados. Scoop the meat out of the skin and set it aside. Discard the seeds and peel them.
Take the tomatillos out of their shells and wash them with dish soap if necessary to remove the sticky residue they often leave on the skin. Discard the peels and cut the tomatillos into quarters.
Chop the white onion. Leave the onion pieces in a sieve under running water for a few seconds if you prefer a less pronounced onion taste in your finished salsa.
Chop the chili and garlic.
Put all of the ingredients in a blender or food process. Process on "pulse" (switch the device on and off quickly several times) so that the ingredients are well chopped up and still identifiable. Stop processing before the salsa is well pureed ; We want a slightly chunky texture.
Pour your salsa into a glass or ceramic bowl. Serve immediately or (as many do) let sit for an hour to allow the flavors to blend.
Use your delicious avocado salsa to bring plain meat to life, be pepped up with french fries as a starter or freshly baked quesadillas or tacos. Serve at room temperature for the best taste.
If you have any leftovers This salsa can be chilled, covered tightly for a day or two. It's best at room temperature or just slightly chilled, so take it out of the refrigerator before you're ready to eat. If there has been some darkening on the surface from exposure to air, scrape that part off or just stir it into the rest of the salsa. (This discoloration can look unsightly, but is in no way dangerous.)
Edited by Robin Grose
|Dietary guidelines (per serving)|
|Total fat||4 g|
|Saturated fat||1 g|
|Unsaturated fat||3 g|
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