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Perhaps the very best-known avocado sauce is guacamole, which would also work very well in many cases where one might also use a sauce (salsa or chutney) made from this recipe. However, by adding some additional elements we can extend the avocado and create a more complex flavor. The recipes I would normally use for avacado salsa in a Tex-Mex or Cal-Mex context or for avocado-cilantro chutney in an Indian context are so similar that I thought it reasonable to present them as one recipe with a couple of different options.
Generally the chutney would not contain any dairy, and might often contain some other herbs (such as mint) also. Typically I’d use crema fresca in the salsa version, and perhaps omit any hot peppers so that the sauce can be used to cool the mouth down after other spicy food, but each cook is of course at liberty to spice up whatever they like. Either of these sauces can be thinned out with lime juice, and the salsa can have extra crema to stretch it out and make it a little looser.
The sauce lasts a few days in the fridge. Avocado is notorious for becoming colored as it oxidizes. This will be slowed down by the acid in the sauces, but it will probably turn brown slowly and so it should be used up quickly.
Makes enough for 6-8 servings.
Equipment:
blender of some variety
Ingredients:
1 ea avocado ripe
1-2 ea limes juice
1/2 cup cilantro measured after chopping
1-2 ea serrano minced; substitute fermented green pepper relish if need be
1/4 cup crema fresca for the salsa variant; sub creme fraiche or sour cream to taste salt
Procedure:
1. Add all ingredients to the blender and puree together until smooth.
2. Adjust consistency with any liquid in the recipe.
3. Adjust seasoning with salt, etc, as needed.
Music: www.bensound.co...
13 мар 2024
