Avocado Serrano Salsa Recipes

AVOCADO SALSA

Avocado Salsa image

Bright and zesty avocado salsa! Loaded with flavor and color. Perfect as a dip or topping over a main dish.

Provided by Jaclyn

Time 15m

Number Of Ingredients 10

Ingredients

6 medium roma tomatoes ((20 oz), seeded and diced)
1 cup chopped red onion, (chopped)
1 large or 2 small jalapeños, (seeded and chopped (1/4 cup. Leave seeds if you like heat))
3 medium avocados, (semi-firm but ripe, peeled, cored and diced)
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 clove garlic, (finely minced)
1/2 tsp salt ((more or less to taste as desired))
1/4 tsp freshly ground black pepper
1/2 cup loosely packed cilantro leaves (, chopped)

Steps:

Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Nutrition Facts : Calories 238 kcal, Carbohydrate 12 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, Sodium 205 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

AVOCADO TOMATILLO SALSA

Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

AVOCADO & SERRANO SALSA

Avocado & Serrano Salsa image

Make and share this Avocado & Serrano Salsa recipe from Food.com.

Provided by Jill77

Categories Sauces

Time 12m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 cucumber, seeded & diced
2 ripe Hass avocadoes, peeled,pitted,& coarsely chopped
1 red onion, diced
2 serrano chilies, finely chopped
kosher salt
fresh ground pepper
1/2 lime, juice of

Steps:

In a large glass or ceramic bowl, combine the cucumber, avocados, onion& chiles.
Toss well.
Gently stir in the salt, pepper& lime juice.
(Take care, or the avocado will get mushy.) Serve immediately, or cover& refrigerate for up to 1 day.
(Return to room temperature before serving).

Nutrition Facts : Calories 262.1, Fat 21.5, SaturatedFat 3, Sodium 14.2, Carbohydrate 19.6, Fiber 10.5, Sugar 3.6, Protein 3.6

AVOCADO AND TOMATILLO SALSA

Avocado and Tomatillo Salsa image

Provided by Luis Miguel López Alanís

Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Steps:

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

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