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Author Notes: In Austin there are many versions of creamy green salsa served with tacos. Traditionally, jalapeños are blended with oil to create the creamy texture. In my version, avocado replaces oil and lends a new flavor to an old recipe. Next time you make your favorite tacos, serve them with some of this spicy Addictive Avocado Salsa. —brisketandbagels.com
Makes about 3/4 cup
- 8 ounces green jalapeño peppers
- 5 garlic cloves, skin on
- 1/2 teaspoon toasted and ground cumin seeds (optional)
- 1 tablespoon fresh lime juice
- 2.5 ounces ripe chopped avocado
- 1 pinch kosher salt
- Roast jalapenos on a gas burner or under the broiler till charred on all sides. At the same time, dry roast the garlic in a hot pan turning every 2 minutes till each side is slightly browned, but not burnt. Place jalapeños and garlic in a bowl and cover with plastic wrap to steam.
- Once cooled, peel the skin off the garlic and jalapeños. Remove tops, seeds and veins from the peppers
- Combine the peppers, garlic, cumin, lime juice and salt in a blender. Puree the mixture till smooth. Add avocado and blend just till fully incorporated and smooth. You may need a little water to thin out the mixture. Add additional salt to taste.
- This recipe was entered in the contest for Your Best Recipe with Avocados