Mean Green Guacamole Salsa Food

MEAN GREEN GUACAMOLE SALSA

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

GREEN SALSA WITH AVOCADO

Steps:

• Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
• Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste creamy avocado green salsa.

CREAMY GUACAMOLE SALSA (LIKE MAMA NINFA'S)

Steps:

• cook: add the ingredients to a medium saucepan over medium-high heat along with a big pinch of salt and stir to combine. When you hear it start to sizzle, lower the heat to medium-low and let it cook for 12-15 minutes or until everything softens. If around the 10-minute mark you see a lot of liquid leftover in the pan, kick the heat up to medium-high to help evaporate all the liquid, stirring as needed to prevent sticking. Allow the mixture to cool for 20 minutes before proceeding.
• blend: add the avocados, cooled tomatillo mixture, and cilantro to a food processor and pulse until smooth. Add the sour cream and continue to mix until it reaches a mostly smooth consistency. Drizzle in a couple tablespoons of lime juice and pulse to combine. Taste and adjust with additional lime juice and salt as desired. Pour the guacamole salsa into a bowl, cover and refrigerate for at least 3 hours before serving.

AVOCADO SALSA

Steps:

• Place all the ingredients into a blender or food processor and pulse until smooth.
• Add more water by the tablespoon if a thinner consistency is desired.
• Cover and chill until ready to use.

GREEN CHILE CREAMY AVOCADO SALSA

Steps:

• Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Place the tomatillos in a blender.
• After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and add to the blender.
• Add the avocado, garlic, cilantro, lime juice, and water to the blender. Puree until smooth, then add salt to taste (I usually start with 1/2 teaspoon kosher salt). If too thick, feel free to thin it with more water.
• Will keep in the refrigerator for 3 days.

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Steps:

• In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
• In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
• Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
• Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
• Makes about 2 cups.

GUACAMOLE SALSA

Steps:

• Fill medium pot with water and bring to a boil over medium-high heat. Add in tomatillos and jalapenos. Cook for 10 minutes, until tomatillos and jalapenos have softened.
• Drain water and place tomatillos and jalapenos in a large blender. Add avocados, cilantro, garlic, onions and lime juice. Blend until smooth.
• Taste and season with salt.
• Serve immediately or transfer to an air-tight container to chill in the refrigerator.

MEAN GREEN GUACAMOLE SALSA

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

WHAT DOES GUACAMOLE TASTE LIKE? DOES GUACAMOLE TASTE GOOD?

Steps:

• Depending on the recipes you choose, the taste can vastly differ.
• For authentic results, it is important to choose a recipe that will highlight the original flavor.
• Have fun experimenting with different recipes and taste tests!

GUACAMOLE SALSA

Steps:

• Gather the ingredients. Preheat the oven to 500 F.
• Roast the jalapeño pepper over an open flame on your gas range (or with a kitchen torch), turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don't burn your fingers.
• Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
• Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the preheated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
• Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
• Remove the skin and stem from the jalapeño. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa, remove the seeds.
• Cut open the avocados and remove the flesh, discarding the peels and pits.
• Add the jalapeño, roasted vegetables, avocado, salt, and pepper to a food processor. Add the cilantro and begin blending.
• Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
• Taste and add more salt and pepper to taste. Serve immediately.

CREAMY AVOCADO SALSA VERDE

Steps:

• Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.