Happy Cinco de Mayo dear SMPers! As you all know, we take celebrations (and food) pretty seriously around here. So much so that we resurrected some of our favourite Mexican inspired dishes solely for this occasion. And if I'm being honest, I'd happily sustain myself on Abby's guacamole and Yours Truly's roasted salsa, for the rest of my days! So if you missed em' the first time, nows your chance...
- 3 Ripe Avocados (preferably the black ones)
- 1 Lime
- 2 Cloves of Garlic
- 1 tsp Salt
- 1 tbs White Onion, minced
- 2 tbs Cilantro, chopped
- 1 Tbs Hot Sauce
- 1 tsp sour cream
- *optional 1 tsp jalapeno, seeded and minced
1. Begin by mincing your garlic. Pour your salt over your garlic on a wooden chopping block or in a mortar. Smash your garlic with the back of a spoon until a paste forms.
2. Place your avocado, garlic paste, onion and lime juice in a bowl. Mash it with a fork until it reaches the desired texture. We like to leave a few heartier pieces of avocado.
3. Mix in 1/2 of your cilantro, your sour cream, hot sauce and if using, your jalapeno. Stir until well combined.
4. Top with the remaining cilantro and serve with chips and wedges of lime.
- 4 medium-sized tomatillos
- ½ small jalapeño pepper (or whole if you like it really spicy!)
- ½ small white onion
- ¼ cup fresh cilantro
- 1 lime
- Avocado (optional*)
- Salt and pepper to taste
1. Preheat oven to roast at 400°. Remove husks from tomatillos and slice each in half. Place tomatillo halves flat side down on aluminum foil covered baking sheet. Roast for 10 minutes.
2. While tomatillos are roasting, chop jalapeño and onion and toss into small food processor. Add fresh cilantro and juice of 1 lime.
3. When tomatillos are done roasting, let sit for about 5 minutes, then add to food processor with the other ingredients. Toss in a pinch of salt and pepper. Pulse until ingredients are blended to your preference whether you like your salsa chunky or smooth.
NOTE: For a bit of creaminess, add ½ avocado.
There are so many ways you can enjoy this tangy salsa:
1. Chill for 1 hour in the fridge to pair with tortilla chips for a quick and easy appetizer.
2. Serve warm on top of pulled pork tacos or enchiladas.
3. Mix salsa in with warm queso and serve soft tortillas on the side.
Guacamole Recipe & Photography: SMP Living | Tomatillo Recipe & Photography by: Melissa of Yours Truly