M: Hi guys! Last weekend Drew and I went over to my parent’s place to discuss our upcoming trip to Mexico, which we are super excited about. Drew and I will get to see what the lifestyle is like in such a small rural farm town. Drew is mostly excited about the food and I’m excited to see my dad’s land.
Anyway, while we were there we ate some of my mom’s tacos and home made salsa. They hit the spot that night and Drew loved the salsa. So this weekend I called mom to ask how she made it. She said it was super simple and that she had only made it with chile Serrano, garlic and guacamole. She said she made it again but added extra ingredients like onion and cilantro but that it turned brown very quickly so she suggested I only use garlic and seasoning.
So since mom always only gives me estimated rather than actual measurements… I am forced to do the same. The following are approximations.
2 Chiles Serranos
3 ripe avocados
1 1/2 cup of water
1 Garlic bulb
Garlic salt for seasoning.
Cilantro for garnish
So the process is just as simple as the ingredients. Just boil your chiles for about 10 minutes in 1 1/2 cup of water or so. Once they are tender, slice them open and take out the seeds. If you want your salsa extra spicy leave the seeds just cut the ends off. Along with your pitted avocados, add your chiles, peeled garlic and your seasoning to your blender or food processor (I used my Cuisinart smart stick which comes with a small food processor). If you’re not confident about how much garlic salt to add, start off with about a teaspoon and increase to taste from there. Use the left over water to soften up the salsa. You want it to be a silky creamy salsa. If it’s still not as creamy as you’d like feel free to add a little more water.
Now pour over your favorite dish and enjoy! Drew is eating his with chicken enchiladas. Yum!