Monday, September 7, 2015

Salsas & Guacamole

My family loves hot and spicy food. Realizing that many people do not, I always try to have a mild salsa option available. The guacamole give a creamy component that turns down the heat  of the very hot Hatch chile salsa.

I had never heard of Hatch chiles until there was a taste test of them at Wegman's a couple of years ago. The Hatch chile is from Hatch, New Mexico and is only available fresh at the end of August, beginning of September.

Fresh Tomato Salsa, Guacamole, Roasted Hatch Chile Salsa
Roasted Hatch Chile Salsa
adapted from Cooking Light September 2013 
3 Hatch chiles 
1 pound tomatoes 
4 shallots, peeled 
3 unpeeled garlic cloves 
2 Tbsp chopped fresh cilantro 
2 1/2 tablespoons fresh lime juice 
Kosher salt 

Broil the chiles, tomatoes, shallots, and garlic cloves on a baking sheet until charred on both sides. Remove chiles from pan and place them in a bag, sealed for about 15 minutes. 
Meanwhile, peel the garlic and place itin the bowl of a food processor with the tomatoes, shallots, cilantro and lime juice.
Remove and discard skins, tops, and seeds from chiles. Add them to the bowl of the food processor; Pulse to your desired consistency.

Fresh Tomato Salsa 
adapted from Gourmet December 1990 
1 lb  tomatoes, seeded, and chopped 
1 small onion
1 fresh jalapeƱo, seeded
1 Tbsp fresh lime juice
2 Tbsp chopped cilantro
Finely mince the onion jalapeno in a food processor. Transfer to a bowl. Chop the tomato in the food processor. Add to the onion .jalapeno mixture. Mix in the lime juice and cilantro. Allow to stand for about 1 hour before serving for the flavors to blend.

2 avocados
2 Tbsp chopped onion
1/2 jalapeno, seeded and chopped
3 Tbsp chopped tomato
Juice of 1 lime
Garlic salt, freshly ground black pepper

Place the avocado, onion, jalapeno, tomato and lime juice in a small food processor. Process until desired consistency. Season to taste with garlic salt and freshly ground black pepper.

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