Salsa de Verde / Green Salsa

This authentic Mexican salsa Verde has a fabulous flavour; there are 2 different ways of preparing the salsa. One with normal red tomatoes and other with green husked tomatoes, the green tomatoes are called as tomatillo, Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa Verde is that tomatillos are used instead of red tomatoes.

Ingredients:

· Tomatillos, husks removed, quartered – 5

· White or yellow onion- 2 (skin removed, coarsely chopped)

· Cilantro - 1 bunch

· Salt – 1 teaspoon

· Green chillies/Serrano peppers – 2 stemmed, seeded and chopped

· Lemon juice – 1 tbsp

 

Method

• Place tomatillos in a vessel, cover with water. Bring to a boil and simmer for 5 minutes, remove tomatoes with a slotted spoon.
• Place tomatillos, lime juice, onions, cilantro, and green chillies, in a mixer / blender and grind until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
• Serve with chips or as a salsa accompaniment to Mexican dishes.

Note: When i have done for the second time i just chopped few red tomatoes pieces and sprinkled above. so sharing that image also.

Guacamole

This popular Mexican dip can be served with tortilla chips, or used as a dip with fresh vegetables.

Ingredients:

· Large avocados – 3 ripened

· Spring onions / normal medium size onions -3

· Garlic clove (crushed) -1 (optional)

· Olive oil – 1 tbsp

· Salt as per taste

· Fresh lemon juice – 2 tbsp

· Pepper -1/2 tsp

· Green chillies -2 (optional) [deseeded and cut length wise].

Method:

· Halve the avocados and remove the stones. Peel the halves. Put the avocados flesh in a large bowl.

· With a fork/spoon mash the avocado flesh coarsely. [I have mashed in a mixer].  

· Add the Spring onions /onions (grated), garlic (if used), olive oil, salt and lemon juice, green chillies.

· Mash until well blended, but do not over cook the mixture. Small chunks of avocados should still remain.

· Adjust the seasoning, if necessary, with salt or lemon or lime juice. Transfer the mixture to a serving bowl.

· Serve the dip immediately, sprinkled with the pepper and tortilla chips.

Note: Guacamole doesn’t keep well. But, if necessary, it can be stored in refrigerator for few hours. Cover the surface with clear film to prevent discolouring.