- 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 *
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.
Recipe and Photographs by Surekha.
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