SALSA DE TOMATILLO CON AGUACATE
This salsa sounds amazing! From the Gormet Sleuth wesite. This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). The chunky-textured original was made with a Mexican stone mortar and pestle.
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the garlic and salt to a paste.
- Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
- Process with an on-off motion to make a slight chunky puree.
- Scoop out the avocado flesh into the machine and process to the desired smoothness.
- Serve within 1 hour (or preferably at once).
Nutrition Facts : Calories 193.8, Fat 14.2, SaturatedFat 2.1, Sodium 1560.6, Carbohydrate 17.7, Fiber 8.7, Sugar 6.1, Protein 3.4
SALSA VERDE CON AGUACATE
A light green salsa very popular as a topping for tacos throught the Yucatan. They serve something like this at one of my favorite places in Cozumel, Los Otates.
Provided by itsnevrenough
Categories Sauces
Time 30m
Yield 1 serving, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the tomatillos in a pan of boiling salted water and cook for 5 minutes. Add the onion and garlic and cook for 5 more minutes.
- Drain and place in a blender with remaining ingredients. Blend until consistency is smooth, adding water as needed.
- NOTE: You may want to wear gloves when seeding the pepper. It is VERY HOT! :).
Nutrition Facts : Calories 124.4, Fat 10.1, SaturatedFat 1.5, Sodium 6.5, Carbohydrate 9.3, Fiber 5.3, Sugar 2.2, Protein 1.9
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- Whether you are using a machine or a mortar and pestle, most of the process is the same: In a food processor or blender or a heavy mortar, process or pound the garlic and salt to a paste. Add the onion, chiles, and tomatillos and pulse to make a slightly chunky paste or pound and mash the ingredients together as fine as possible.
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