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Recipes
Tres Salsas
Tres Salsas
Tres Salsas
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.
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Mexican Appetizers Salsas
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Ingredients
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Salsa and Guacamole 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.
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