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!

Easy Classic Green Enchilada Sauce

Try this classic green enchilada sauce eaten throughout Mexico. It is usually served over chicken enchiladas. Poblano, and serrano chiles give it heat. The tomatillos give it a nice acidic kick.

It is a simple salsa recipe that requires 15 minutes of prep time and 30 minutes to cook. It will keep in the refrigerator for 3 days and 3 months in the freezer.

This sauce has some bite to it. You will want to add cheese and sour cream to your enchiladas to balance the acidity of the tomatillos and reduce the heat from the chiles.

Ingredients

• 6 Poblano chiles roasted and peeled
• 1.5 pounds of tomatillos – husks removed, rinsed, and chopped
• 1 medium onion – chopped
• 3 Serrano chiles – seeded and chopped
• 1 teaspoon oregano
• 1 teaspoon apple cider vinegar
• 2 teaspoons sugar
• Salt to taste

Blend all ingredients until smooth. If the sauce is too thick you can add chicken broth or water until the desired consistency is reached.

Gently simmer sauce for 25 to 30 minutes until cooked through.

Makes about 4 cups of salsa, enough for 12 enchiladas.

More Mexican salsa and sauce recipes to try:

Red Enchilada Sauce

Charred Tomatillo Salsa

Authentic Mexican Salsa

Red Tomato Salsa for Tostadas

My Favorite Mexican Hot Sauce – Cholula

My absolute favorite brand of Mexican hot sauce is Salsa Cholula from Chapala. It’s made from chiles de arbol, a fiery dried red chile. The label says that “it has the authentic flavor of Mexican salsa.” I agree.

I put it on everything.  To me it tastes similar to Tabasco hot sauce, but less vinegary. Try it on scrambled eggs or huevos a la Mexicana. It makes the best breakfast ever.

Where to Buy Cholula Hot Sauce

Salsa Cholula hot sauce is easy to find at the grocery store, at least in some parts of the U.S. Most grocery stores in California carry it. And, I believe they carry it in Texas also. Look for it next time you are at the grocery store. A new addition to the line is Cholula hotsauce with Chipotle, another winner. If you are lucky you might be able to find it too.

If you can’t find Cholula at your local grocery store you can order it through Amazon.com. Order Some Cholula Mexican Hot Sauce. Cholula has a good website in english to find out more about it.

Charred Tomatillo Salsa Recipe

A great salsa that’s simple to make is charred tomatillo salsa verde. It has a light bright taste that’s perfect for a hot afternoon and pairs well with a cold Mexican beer.

Tomatillos are related to tomatoes and are covered with a papery husk which is removed before cooking. Tomatillos are one of the main ingredients in most green salsas.

The recipe requires few ingredients and is quick to put together. It should take you about 20 minutes from start to finish.

Tomatillo Salsa Verde Ingredients:

• 1 pound of tomatillos
• 2 Serrano or jalapeno chiles with the seeds removed cut into strips (2 chiles makes the salsa medium hot. 4 chiles makes it burn. I prefer Serrano chiles but both types work equally well)
• 1 cup of coarsely chopped onions
• 1 cup of loosely packed cilantro
• 1 lime for juice
• Salt to taste
• Variation: add 2 charred cloves of garlic

Measurements for making salsas are flexible. Adjust quantities to use what you have on hand. If you want more heat in your salsa, add some chiles. More lime juice gives the salsa a brighter sharper taste. Garlic will give it a smokier taste.

To make the salsa:

Place the tomatillos, chopped onions, chile strips in a preheated oiled pan to char the vegetables. Keep the heat medium high and turn the vegetables continually until they are blackened all over. Charring the vegetables really adds to the flavor.

You can also char the vegetables over the open flame on the stove. Stick a fork in the tomatillos and chiles and hold them over the flame until blackened. I think this method gives the best flavor but it takes much longer so I rarely prepare it this way.

After you have charred the vegetables, add them to the blender with the cilantro, lime juice, and salt to taste. You don’t need to add any extra liquid. The tomatillos release enough juice to blend the salsa perfectly.

Blend the salsa coarsely. The salsa should have some body. You want to be able to see flecks of cilantro and bits of onion. This gives the perfect texture for scooping up with chips.

This is what the finished salsa looks like. It’s really good. Notice the black flecks. These are the charred bits from the vegetables which give the salsa a great smoky taste.

Chill the salsa for about 30 minutes in the refrigerator before serving.

I mostly eat the salsa scooped onto a tortilla chip. I also use it on fish occasionally. Saute a fish fillet and just before you are ready serve it spoon the salsa over the fillet in the pan. Let the salsa warm up and serve. Salsas can be used in many dishes. Just use your imagination.

Don’t forget, homemade salsa is a great way to get a daily dose of veggies. Eat some every day.

Another salsa recipe you might like:

Mexican Table Salsa Recipe

Green Sauce for Enchiladas

Red Sauce for Enchiladas

Another Tomatillo Recipe you might like:

Recipe for chicken breasts with tomatillo salsa

How to Make Mexican Salsa

Authentic Mexican table salsa is easy to make and tastes far superior to any store bought salsa. Mexican cooks use ingredients on hand to make vibrant, flavorful, and healthy salsas.

Start with the freshest ingredients available. The vegetables are charred which cooks them lightly but fresh flavors of the vegetables still come through. Any salsa is best when you use vegetables at their peak. Don’t worry too much if your veggies don’t look like the ones you see in food magazines. Your salsa will still turn out great.

To make the salsa you can mix and match the following ingredients to suit your taste:

• Tomatoes – preferably Roma but regular tomatoes work fine
• Tomatillos
• Onion
• Bell peppers
• Jalapeno chiles
• Serrano chiles
• Poblano chiles
• Anaheim chiles
• Garlic
• Cilantro
• Lime juice

The most important step for making a great salsa is charring the vegetables as shown in the picture below. You really want to char the vegetables. Make sure they are good and burnt all the way around.

To char the vegetables hold them over an open flame on a gas stove. If your stove is electric, preheat a large frying pan on high and char the vegetables in the pan turning often. The charred bits give the salsa a deeper smokier flavor.

Recipe for a Typical Version of the Mexican Table Salsa

Ingredients:

• 6 Roma tomatoes or 3 large regular tomatoes
• 1 Medium white onion
• 3 Jalapeno or serrano chiles (add more or reduce quantity to taste)
• 1 Garlic clove
• 1 Cup loosely packed cilantro
• 2 limes (the smaller Mexican limes are the best)
• Salt
• Makes 5 to 6 cups of salsa

Char the tomatoes, onion, garlic and chiles. Remove from heat and let cool. Remove the tops of the tomatoes and chiles.

Put all ingredients in a blender including the cilantro and the juice from two limes. Add salt to taste. Blend until coarsely ground. Do not over blend.

The finished salsa. Really, really, good!

More Mexican Salsa Recipes to Try:

Green Enchilada Sauce

Red Enchilada Sauce

Tomatillo Salsa

Red Tomato Salsa