Avacado Salsa help
 

While staying at a hotel in San Antonio (where avacados seem to be dirt cheap) I sampled some avacado salsa, which was basically really chunky salsa with large avacado chunks in it. It was fantastic... so now I'm looking for good chunky (not too wet) salsa recipes that I can throw some avacados into.

This one I've had for years that I got from a magazine ad from the Avocado Grower's Association

2 ripe medium avocados, peeled, pitted and diced
1 large ripe tomato, diced
1/2 Cup finely chopped red onion
3 cloves garlic, minced
4 Tbs chopped fresh cilantro
Juice of 1 large lime
1 tsp ground cumin
1 tsp freshly ground black pepper

Instructions
Combine all ingrendients and toss well. Chill for a few hours.

If you want some kick to it, you could substitute some jalepeno peppers for the garlic, Avocados have such a delicate type taste, I've liked the garlic better.

The lime juice should keep the avocados from going brown, but I've also heard the tip that if you leave the avocado pit in the bowl, avocado also won't brown.

In San Antonio, they often keep it simple, and just mash avocados with garlic powder and salt, sometimes lime juice.

Here is a dipping salsa that Ninfa's made famous, that I reverse engineered when I was working on Robb Walsh's The Tex-Mex Cookbook.

Title: Ninfa's Restaurant (Houston) Green Salsa

Ingredients:
12 green peeled tomatillos
1/4 cup cilantro leaves, or to taste
3 serrano chiles
4 avocados
2 cups sour cream
1 1/2 teaspoons salt


Instructions:

In a pot with water to cover add tomatillos and serrano chiles . Bring to a boil, reduce heat and simmer 10 minutes or until tomatoes are soft. Remove from heat and let cool slightly. Drain.

Peel , pit, and slice the avocados.

Place the tomatillo mixture with the avocados, and the cilantro in a food processor or blender and process until smooth.

Pour into large bowl. Stir in sour cream to achieve desired thickness. Taste and add 1 1/2 teaspoons of salt, or to taste. Cover and refrigerate until ready to serve.

Yield: 6 cups

Mashed avacados with seasoning is guacamole... I can make that! :-p

I will try that recipe though... it sounds great!


Mal- same deal, I will definitely try that. The pit won't stop them from browning, but slows the process down a ton!