Salsa believe-or-not is another word for sauce. Wait … what? Yeppers, and it doesn’t have to have tomato in it either …
The best thing about salsas? They are easy! That’s why I always make sure during barrel-tasting events as well as other smaller events at the winery and with my family that there is always a salsa.
If you have ever gone to a taco shop you have seen this sauce … it looks like it’s halfway between a tomatillo salsa and guacamole … guess what? It is a combination of most of the same ingredients. You don’t have to be an expert cook to make this either. All you need is a food processor or a blender and know how to pulverize everything into a liquid. Nine ingredients that you toss inside a blender and puree … that’s it. Oh, and get chips for dipping. The longer this sauce sits the hotter it gets from the chilies and the garlic; I usually make it the day before we eat it. Garlic can be extremely spicy if you let it, and that’s why I let it sit for a day.
I just don’t serve this sauce with chips. I also use it on grilled meats and fish. Sometimes I use a tablespoon or two, with more olive oil and a splash of vinegar on freshly sliced cabbage and radishes for a crunchy spicy salad. This salsa also can be frozen, sometimes I freeze it in ice-cube trays and then put the cubes in a Ziploc bag so I can break off what I need later.
Taco Shop Avocado Sauce
- 5 large tomatillos -- husked and sliced in half
- 2 serrano chilies -- seeded and stemmed (use only one if you want it less spicy)
- 4 cloves of garlic (use only two if you want it less spicy)
- 1 shallot -- peeled
- 1/2 teaspoon of salt
- 1 lime -- juiced
- 2 tablespoons of extra-virgin olive oil
- 1 large avocado -- peeled and pit removed
- 1 teaspoon of cumin
- Step 1 Place all ingredients in a large food processor or blender.
- Step 2 Puree.
- Step 3 Serve.
- Step 4 Yep … that easy.