red salsa and guacamole
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Red Salsa and Guacamole
M. Allan Schanbacher
May, 2009, Page 155
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.
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.
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