Sunday, May 24, 2009


This is a slight variation of a recipe from Emeril Lagasse, part of his Grilled Fish Tacos with a Roasted Chile and Avocado Salsa recipe. What he calls Roasted Chile and Avocado Salsa" - I call Guacasalsa, a sort of combined guacamole/salsa. It is quite delicious and worthy to stand on its own.

* 1 Hass avocado, flesh removed from peel
* 2 poblano peppers, roasted, peeled and seeded
* 1 jalapeno, roasted, peeled and seeded
* 1/4 cup olive oil
* 1/4 cup chopped yellow onion
* 1/4 cup fresh cilantro leaves
* 1 lime, juiced
* 1/4 teaspoon kosher salt
* 3 Tbl water

Stick everything in a blender and puree until smooth

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