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Monday, September 26, 2016

Zesty Avocado Salsa

First time on shelf of a local grocery store I saw Avocado salsa.  I am always the one to try new things so I bought it, and I must say it was pretty good.  However when I looked at the ingredients it had lot of things beside Avocados my body can do without. So I decided to experiment making my own Avocado salsa.  I must say it came out pretty good.  I have added vinegar and other ingredients to it, that I will point out with (*) hoping that it would last for at least 4-6 wks in refrigerator.  

  • 3-4 Avocados 
  • One bunch of Cilantro
  • 2 red Anaheim peppers (these are mild)
  • 2 fresh Jalapeno peppers (these are spicy)
  • 1 green Bell pepper
  • 4 juicy fresh limes
  • 6-8 cloves of garlic 
  • 1 yellow onion
  • 4-5 spring onions with greens attached
  • 2 table spoon of  Olive oil
  • 2 tsp on Cumin seeds
  • 2 tablespoon of Taco seasoning
  • 1 teaspoon of turmeric
  • 1/2 cup of apple cider vinegar
  • 1 and half teaspoon of salt (or to taste)
  • 1 table spoon of sugar
  • 1 table spoon of corn starch *
  • 2 cups of water
  • few drops of green food color *
 (Use ingredients with  * only if not going to consume it fresh.)
Hint: You can also use about 6-8 Tomatillos if available canned or fresh, but I did not have them so I omitted this time.

  • Chop green and yellow onion to small pieces.
  • Slice the peppers in to halves and take all the seeds and veins out., 
  • Chop the peppers in small pieces.
  • Peel garlic cloves. 
  • Heat oil in a pan.
  • When heated add cumin seeds. 
  • When cumin seeds crackle add taco seasoning, immediately followed by onion, peppers and garlic.

  • Saute on medium high heat without stirring it too much to get the burnt skin effect on peppers and onions.
  • At this stage you can broil  these veggies on high for 3-5 min on high to get the smoked effect, but I did not do it. 
  • After they were caramelized on stove, I simply added 1 and 1/2 cup of water and cooked them for few min until tender. 
  • If you are using Tomatillos you can cut and add them at this point and cook them with peppers and onions until tender. (although I did not use them but I prefer canned and peeled Tomatillos)
  • Keep the stir fried/broiled charred onions, peppers and garlic with water aside to let them cool. 

In the mean time prep avocados, cilantro and lime juice as follows.
  • Cut avocados in halves and scoop out the pulp.
  • Add juice from fresh limes to the avocados pulp.
  • Place fresh lime juice, avocados and 1/2 cup of water in blender and puree it until semi smooth, may leave some chunks of avocados.
  • Empty the content in a bowl.
  • In the same blender chop and puree cilantro and prepped onions, peppers and garlic with water, until desired consistency is acquired.

  • Now add the avocado pulp to the pureed peppers, onions, garlic and cilantro.
  • Add vinegar.
  • Mix well. 
  • Return to low medium heat. 
  • Add turmeric.
  • Add salt and sugar 
  • Mix well.
  • At this point you may turn the heat off if you are going to consume it  fresh.
  • If wish to keep it for few days you can add corn starch dissolved in cold water and return to low heat.
  • Turn the heat off when boils once. 
  • Let the salsa cool then add few drops of green food color and fill it jar, refrigerate.
Enjoy with your favorite chips or can be used as topping on your favorite Mexican dish like burrito, enchiladas or any other main dish.

This recipe yields about 4 cups of salsa.  You can cut down to recipe to desired amount to consume it fresh.

Recipe and Photographs by Surekha.
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