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An Elaborated Salsa
The Guacamole Salsa
If you only take a look to the ingredients list of this recipe, it possibly look familiar... possibly you already tried a similar salsa or it possibly brings you memories of various salsas and very popular preparations. In fact you may think that we made a mess by trying to put recipes together...
The truth is that the guacamole
salsa is similar to the guacamole but is not the same thing. It also has similarities
with the green salsa
or even better with the green salsa with avocado
– however they are not exactly alike. So in order to get rid of doubts, you won’t have more remedy than preparing it and discover all what this salsa is.
The guacamole salsa is a salsa that has a flavor that is soft, fresh and it also has a touch of hotness
. Its aroma is unmistakable because roasted Poblano pepper is used and its consistency is liquid. Definitely a salsa that will make you look as a kitchen professional if it is prepared for a feast or family reunion. It is the salsa that has to be used to accompany typical Mexican appetizers
, melted cheese
About the Recipe
- In this recipe the only complicated part is roasting the Poblano pepper, then everything is easy.
- When the avocados, that are used in the recipe, are bought pick the ones that are a bit soft because those are the ones that have better flavor.
- It is very important to use vegetable oil in the recipe and don’t substitute it for olive oil because it will alter the salsa’s final flavor.
- 15 minutes are needed in this preparation.
- The recipe yields 6 portions.
2 Avocados (17.6 oz)
3 Tomatillos (5.2 oz)
1 Poblano Pepper (4.4 oz)
1 Serrano Pepper (.4 oz)
1/2 Lime (.5 oz)
1/2 Onion (2.6 oz)
1 Garlic clove (.1 oz)
5 Coriander sprigs (1.7 oz)
1 cup of Chicken Stock (8.4 fl oz)
2 tablespoons of Vegetable Oil
Pepper to taste
1/2 tablespoon of Salt
1 Cutting Board
1 Plastic Bag
1 Lime Squeezer (optional)
Roast and Blend
- Put on a griddle over medium-high heat 1 Poblano pepper and roast it for about 4 minutes, until all their sides are completely black; move it regularly with some tongs.
- Transfer from the griddle to a plastic bag, with the tongs, the Poblano pepper that was roasted. Close the plastic bag and leave the chili resting for about 5 minutes, until the bag sweats.
- Take from the plastic bag the Poblano pepper and rinse it while removing the outer skin of the chili (the burned part).
||All this ritual ;) that is made with the chili is to make it softer and to make it have more flavor.
- Discard the seeds and the veins of the Poblano pepper that was rinsed and put it in a blender.
- Also add in the blender:
- The pulp of 2 Avocados.
- 3 Tomatillos.
- 1 Serrano Pepper.
- The juice of 1/2 Lime.
- 1/2 Onion.
- 1 Garlic clove,
- 1 cup of Chicken Stock.
Cook the Salsa
- Blend very well the ingredients and then reserve.
- Finely chop 5 coriander sprigs and reserve.
- Heat in a saucepan over medium heat 2 tablespoons of vegetable oil.
- Also add in the saucepan:
- The Mixture that was blended.
- The Coriander that was minced.
- Pepper to taste.
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and bring the guacamole salsa to a boil over high heat.
- When the guacamole salsa boils reduce to low heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
and Very Savory
Unfortunately this salsa won’t last long
since the avocado is very perishable, it has to be eaten at the moment.
The avocado can also be found in dip
Did you like the Guacamole Salsa?
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