Popular Features:
View Cart

Tres Salsas

 
Tres Salsas
molcset2_150.jpg
Actually, recipes for two salsas and 1 guacamole recipe. All are great as accompaniments to Mexican or other Latin American dishes, as well as an appetizer served with blue or yellow corn tortilla chips.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

  • Guacamole:
    • 2 large ripe (not overripe and mushy) avocados. Hass is a good variety.
    • 1/4 cup freshly squeezed lemon juice
    • 1/3 cup diced yellow onions
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup diced tomato
    • 2 teaspoons minced fresh, serrano or jalapeno chilies
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon mayonnaise
  • Pico de Gallo:
    • makes 3 cups
    • 1 1/2 pounds plum tomatoes, seeded, chopped
    • 3/4 cup chopped onion
    • 1/2 cup chopped fresh cilantro
    • 3 tablespoons fresh lime juice
    • 3 tablespoons minced seeded serrano or jalapeno chilies (about 2 medium)
    • 1 teaspoon sugar
    • 2 garlic cloves, minced
  • Salsa Cruda:
    • by El Cocodrilo, Monterey, California
    • Makes 6 cups
    • 1 1/2 cups peeled and diced jicama
    • 1 cup diced red onion
    • 3 cups diced tomatoes
    • 1/2 bunch fresh cilantro, chopped
    • 1/4 cup fresh-squeezed lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper

Instructions

Additional Notes

Combine first 5 ingredients in a medium bowl and mix well. Season to taste with the salt and pepper.
Guacamole dates back to the Aztecs. Read our complete article all about guacamole for more information including history, recipes, storage tips, freezing as well as info on avocado varieties. Makes 3 cups
Cut the avocado in half. Tap the avocado seed with the edge of a sharp knife and give the knife a quick twist to dislodge the seed. Remove and discard the seed. Now use a "tablespoon" size kitchen spoon to scoop each avocado half from its shell. Cut each half in small dice and place in a medium bowl. Mash with a fork.
Add the lemon juice and mix well.
Now stir in the rest of the ingredients until uniformly mixed. Cover and refrigerate until ready for use. Exposure to air will darken the guacamole so keep it covered until you are ready to use it.
Add all ingredients in a medium bowl. Cover and refrigerate for at least 30 minutes prior to serving. This allow time for the flavors to blend.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.