Avocado Salsa - Recipe for Week 39 and 40

As promised, here is the avocado salsa that I frequently use for my Southwest Chicken Salad.  My good friend Gina gave me this recipe years ago, and it's usually used for garnishing carne asada tacos along with salsa and pico de gallo.  But I also like how it tastes as a salad dressing.



Avocado Salsa
5-7 tomatillos – hulled, washed and cut into quarters
7 jalapeños – deseeded and cut in halves
½ small onion – roughly chopped
¼ c. chopped cilantro
1/2 to 3/4 cup water
2 avocados
1 tsp. salt (or salt to taste)

Place all raw ingredients except for avocado into blender and blend on high setting until smooth.  Stop to add avocado in spooned chunks.  Continue blending until avocado is completely smooth.  Pour into large bowl and add salt to taste.  This yields about 8 cups of salsa and refrigerates well for up to a week without going brown.















Salsa de Aguacate
5-7 tomatillos – lavados y cortados en cuartos
7 jalapeños – sin semilla y cortados a la mitad
½ cebolla pequeña
¼ taza de cilantro
1/2 to 3/4 taza de agua
2 aguacates
1 cucharadita de sal (o sal al gusto)

Agrege todos los ingredientes a la liquadora (tomatillo, jalapeño, cebolla, cilantro, y agua) y muelelos muy bien.  Luego agrege el aguacate con una cucharra.  Luego muele la salsa hasta que este bien incorporado el aguacate.  Vacie la salsa en un contenidor y agrege una cucharadita del sal (o sal a su gusto).  Esta receta hace 8 tazas de salsa, y se guarda muy bien en la congeladora hasta una semana



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