Michoacan Chunky Avocado And Potato Salsa Recipes
MICHOACAN CHUNKY AVOCADO AND POTATO SALSA
I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.
Provided by Rinshinomori
Categories Sauces
Time 20m
Yield 4 cup
Number Of Ingredients 9
Steps:
- In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
- Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
- Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
- Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.
Nutrition Facts : Calories 182.2, Fat 10.8, SaturatedFat 1.5, Sodium 95.9, Carbohydrate 21.6, Fiber 7.7, Sugar 5.5, Protein 3.6
MICHOACAN STYLE SALSA
A girlfriend from Michoacan, Mexico showed me how they make their hot sauce. I'm sure she toned it down for my delicate tongue, but my family loves this stuff on just about everything but pancakes.
Provided by bowhows
Categories Vegetable
Time 15m
Yield 2 cups, 25-40 serving(s)
Number Of Ingredients 5
Steps:
- Simmer the chiles and tomatillos in just enough water to cover until the tomatillos are soft. Drain and reserve water.
- Puree the chiles, garlic and salt until smooth.
- Add the tomatillos and puree. Add a little of the water to thin if desired.
Nutrition Facts : Calories 2.5, Fat 0.1, Sodium 46.6, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 0.1
CHUNKY AVOCADO-PAPAYA SALSA
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams
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