Red Salsa and Guacamole

Author: M. Allan Schanbacher

Issue: May, 2009, Page 155

Guacamole

Makes 4 cups

4 ripe avocados, peeled, seeded and diced
½ cup finely diced red onion
2 jalapeños, minced; seeds removed for less heat
¼ cup chopped cilantro
3 scallions (light green and green only), minced
2 Tbs. lime juice
2 tsp. kosher salt

Photography by Werner Segarra

Place all of the ingredients into a bowl and mash with a potato masher or large fork until the mixture is creamy but still has some texture. Check seasoning and let sit for 30 minutes (covered) before serving.

Red Salsa

Makes 4 cups

2 large jalapeños, charred over a flame and peeled; seeds and stem removed
1 sweet red pepper, charred over a flame and peeled; seeds and stem removed
1 small red onion, peeled, sliced and charred in a cast iron pan
14.5-ounce can fire-roasted tomatoes
1 whole chipotle pepper in Adobo sauce
¼ cup roughly chopped cilantro stems and leaves
1 Tbs. kosher salt
3 Tbs. lime juice

Place all of the ingredients into a food processor and pulse until you have a thick salsa. Check seasoning and let sit for one hour before serving.

Recipes

Red Salsa and Guacamole