Guaca Salsa My Recipes

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

Steps:

• Pour green tomatillo salsa in a saucer and cook in the microwave for about 30 seconds in high power, only to cook the green tomatillos.
• In a blender, pour the cooked green salsa and avocado chunks. Blend them together just to pulse the bottom for about 8 to 10 seconds, leaving some coarse avocado pieces, so the salsa doesn't get too smooth.
• Note: if want the sauce more liquid and smoth, just add some water in the blender, (or the sour cream for a creamy salsa if you prefer).
• Pour in the saucer again and add the chopped pickled jalapeño, vinegar, chopped garlic clove and cilantro. Season with garlic salt to taste. Stir well.
• Serve as a dipping sauce for grilled burgers, hot dogs, or over grilled chicken, steaks, pork or fish.
• Or also in tacos, burritos, rice, refried beans, tostadas, tortilla chips or whatever you like. Mmmmm -- delicious.!
• Note: it keeps green color all the time it lasts.

Steps:

• Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
• Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
• Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

Steps:

• Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
• Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
• To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.