Creamy Avocado Salsa Recipe

If you like avocado you will love this creamy, rich fresh avocado salsa. The flavor of the ripe avocado shines and is enhanced by the other ingredients like lime, cilantro and serrano chili.

Creamy Avocado Salsa

You only need 10 minutes to prepare the salsa. It’s a great option when you want something fresh and healthy but you don’t have a lot of time for preparation. Kids love it because it’s creamy and isn’t all that hot. They won’t even know that you snuck something good for them onto their plate.

Typically, you would use the salsa on chicken filled taquitos or flautas. It also works really well on shredded beef tacos or tostadas. I have been told that it also goes well with a nice piece of fish although I haven’t tried it that way. You might want to.

The recipe calls for Mexican style sour cream which differs in flavor from the sour cream sold in the US. Don’t worry if you are unable to find it. Regular sour cream or yogurt work just as well. They just add a slightly different taste.

Ingredients:
2 large ripe avocados
1/2 cup of Mexican sour cream
2 cups of water
2 Serrano chilis chopped
1/4 of an onion chopped
2 teaspoons of chopped cilantro
Juice from 2 small limes
1 teaspoon salt

Makes 6 portions
Prep time: 10 minutes

Put the onion, serrano chili, cilantro, lime juice and 1 cup of water in the blender and pulse until smooth. Add the avocado, cream or yogurt and 1 cup of water. Blend until smooth and creamy.

You know you have the right consistency when the salsa coats the back of a wooden spoon evenly. If it is too thick to blend add water a tablespoon at a time until it reaches the right consistency.

Use the avocado salsa the same day that you prepare it. It doesn’t keep all that well because the avocado turns dark. It’s still tastes great it just doesn’t look all that good.

Provecho!
Another Avocado Recipe You Might Enjoy
Guacamole

More Salsa Recipes You Might Enjoy
Tomatillo Salsa
Red Enchilada Sauce
Green Enchilada Sauce
Mexican Salsa

Making Pico de Gallo Salsa

Pico de gallo is a simple, quick, uncooked salsa (salsa fresca) made with tomatoes, onions, cilantro, chiles, and lime. The taste is fresh and bright with a good bite from the chiles. Eating pico de gallo is a great way to get a dose of your daily veggies. In minutes you can prepare a batch. It’s a favorite at parties and it goes really well with a cold beer on a hot day.

Freshly Made Pico de Gallo Salsa

Ingredients:

• 10 Roma tomatoes – seeded and diced
• 1 large white onion – diced
• 1/2 cup of cilantro finely chopped
• 2 Serrano chiles seeded and finely diced -Jalapenos work too – Add more if you want more heat in your salsa. Use jalapenos if Serrano chiles or unavailable.
• Juice of one Mexican lime
• Salt to taste

The recipe makes a party sized batch of salsa.

When you have diced all of the ingredients add them to a large bowl and add the lime juice and salt. Mix thoroughly with a spoon and and place in the refrigerator for 30 minutes to allow the flavors to marry. This salsa should be eaten fresh.

Enjoy your pico de gallo!

Mexican Style Scrambled Eggs and Bacon

Scrambled eggs and bacon is a comon dish in Mexico. More often than not it is eaten as a light dinner instead of being eaten as breakfast. It’s quick, inexpensive and filling.

Typically the dish is served with refried beans, tortillas, and salsa. We like our eggs with hash browns on the side although hash browns are rarely eaten in Mexico. You can omit them for a more authentic version.

Scrambled Eggs and Bacon with Refried Beans and Hash Browns

Ingredients:

Makes one hearty portion. Increase as needed.

• 3 eggs
• 2 strips of bacon – diced
• 1/4 cup of grated cheese – asadero, oaxaca, or Chihuahua cheeses work well.
• Refried beans
• Hash browns
• 3 tortillas – preferably corn tortillas
• Table salsa

1. Chop the bacon and brown it in a little bit of hot oil. Drain the excess fat when the bacon has taken on a nice dark color.

2. Beat the 3 eggs and add them to the pan with the bacon.

3. Gentle stir the egg mixture to incorporate the bacon. Allow the eggs to set and gently turn the egg mixture over. Once the eggs have fully set break them apart with your spatula.

4. Place the scrambled eggs and bacon on an ovenproof plate and spinkle the grated cheese over the top. Place the plate under the broiler until the cheese has melted and is just starting to brown. The plate will be VERY hot. Use an oven mitt or towel to remove the plate from the oven.

5. Add the refried beans and hash browns to the plate and crumble a bit of ranchero cheese over the beans.

The last and most important steps – Pile the scrambled eggs and bacon onto a tortilla add salsa and enjoy.

Another Great Mexican Breakfast You Might Like

Traditional Huevos Rancheros