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I am so excited about this post. I have an amazing SIL, who on top of being the world’s best gardener and cook, happens to be Argentine, happens to travel to Brazil with my brother and their 2-year-old to play capoeira on the beaches of Rio de Janeiro (they import all things capoeira here), and happens to love all things Latino at least as much as I do. So when she told me she found a woman who taught her to make the best fresh salsa and guacamole ever, I was a little excited. I’ll let her take it from here. Here are the recipes and pics from her kitchen of the entire, wonderful process. Thanks, Cherie!
4 Ways to Gift Authentic Mexican in Minutes
Authentic Mexican shouldn’t be this easy, or so I thought as my Mexican friend Marcie shared her family’s super easy salsa recipes with me that they eat on a daily basis. She just chops and blends her own homemade guacamole and fresh red salsa, or she gets that that green or red roasted flavor with her cast iron skillet in minutes. Take a look at the recipes and see what I mean.
Homemade Guacamole
10 Tomatillos, husked and washed
4 Serrano chiles (add more for heat)
1/2 Yellow onion, chopped
1 Clove garlic
1 Cup fresh cilantro
Salt to taste
Blend tomatillos, chiles, onion, and garlic in blender on high for 30 seconds. Add avocado, cilantro, and salt. Blend until smooth.
Fresh Red Salsa
2 Tomatoes, quartered
3-6 Dried chiles de arbol (3 for mild, more for heat)
1 Clove garlic
Salt to taste
1 Tbsp water
Put all ingredients in blender. Blend on high for 30 seconds.
Green Roasted Salsa
10 Tomatillos, husked and washed
4 Serrano chiles (add more for heat)
1 Clove garlic
Salt to taste
2 Tbsp water
Pierce chiles with a fork so the steam can escape (if you don’t they may explode!). Roast the tomatillos and chiles in a flat, cast iron pan until dark spots form on all sides. Put all ingredients in blender. Blend on high for 30 seconds.
Red Roasted Salsa
2 Tomatoes
4 Serrano chiles (add more for heat)
1 Clove garlic
Salt to taste
1 Tbsp water
Pierce chiles with a fork so the steam can escape (if you don’t they may explode!). Roast the tomatoes and chiles in a flat, cast iron pan until dark spots form on all sides. Put all ingredients in blender. Blend on high for 30 seconds.
husking the tomatillos for the guacamole and green roasted salsa
the beginnings of fresh guacamole
mmmm….
Dried chiles de arbol for the fresh red salsa
can’t wait to use tomatoes from the garden
roasting on the cast iron
green roasted salsa about to be blended
share with the crowd or sneak into your hostess’s fridge
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{ 4 comments… read them below or add one }
Yum! I LOVE homemade salsa. I could totally snack on some right now with a bowlful of tortilla chips.
Now I’m hungry…
am hunting around your blog for cute li’l prize gift ideas. am so happy to find this recipe, off to the store for a fiesta this week. xo.
Marta! I hope the recipe suited. My favorite is the green salsa. We make it all summer long. My daughter never lets me forget the tomatillos when we grocery shop.
YUM. I’m just seeing these – will definitely have to give them all a try!
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