Avocado-Cilantro Salsa (Salsa de Aguacate)
This cooling Avocado-Cilantro Salsa (Salsa de Aguacate) pairs perfectly with your favorite tacos. If you don’t like cilantro, feel free to substitute fresh basil.
Avocado-Cilantro Salsa (Salsa de Aguacate)
Photo Credit : Liz Neily | Styling by Liz NeilyThis cooling Avocado-Cilantro Salsa (Salsa de Aguacate) works well with both the Scallop Tacos with Summer Vegetables and Vegan Tofu Ranchero Tacos from Vida Cantina in Portsmouth, New Hampshire. If you don’t like cilantro, feel free to substitute fresh basil.
From “La Vida Local,” July/August 2020
Yield:
about 2 cupsIngredients
2 avocados, peeled and pitted
1 serrano chili (stem and seeds removed)
1 small bunch cilantro (about 5 ounces)
2/3 – 3/4 cup vegetable stock
Salt, to taste
Instructions
Combine avocado, chili, cilantro, and ²⁄3 cup stock in a blender and puree until smooth. If needed, add additional stock to thin the puree. Season to taste with salt.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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