Guacamole and Salsa

The guacamole and salsa served with Chicken Verde from previous post. It's super easy to make and can be customized to your own liking.


Fresh Guacamole
What:
- 1 avocado
- 1 small tomatoes, finely chopped
- 1 clove garlic, minced
- 1/4 cup chopped onions
- 2 jalapenos/ serrano chilies, chopped
- pinch of cumin
- lime juice
- few sprigs of cilantro, chopped
- salt and pepper
- pinch of sugar

How:
- Scooped out and cut avocado into chunks, transfer into a bowl. Mashed with fork until desired consistency. (We like ours chunkier so I did not mash it to very smooth guac)
- Fold in the rest of ingredients. Mix gently. It can be serve immediately, but taste so much better if being refrigerated for couple hours before serving.

Fresh Tomato Salsa
What:
- 2 plum tomatoes, diced
- 1/4 cup cilantro, chopped
- 1 jalapenos, finely chopped
- 1/4 cup white onion, finely chopped
- 1 green onion, finely chopped
- 1 tbsp lime juice
- salt and pepper

How:
- Mix everything together. It can be serve immediately, but taste so much better if being refrigerated for couple hours before serving.
- Vik mixed it up with salsa verde, hence, the watery looking salsa in the picture.

Rotisserie Chicken - 4 Ways. Part Two: Chicken Verde with Black Beans

Salsa Verde is the green salsa, instead of using red tomatoes, it uses tomatillos (kinda green tomatoes, but much smaller in size). It is milder than regular 'red' salsa and tangier. It's okay to do store-bought one, but I found that the consistency is never quite what I like. I make an exception to one place though, this one vendor in farmer's market sell quite super delicious one.

It was moment to be remembered when I first 'learn' this recipe. The girl who 'taught' me speaks next to none English, especially cooking ingredients. Lo behold, being such motivated person she is, she brought the ingredients to work the next day. So there we were, after she waved me over in the hallway. She bagged everything in a ziploc bag, 2 tomatillos, few leaves of cilantro, parsley, even a bottle of cumin! Sign language with some visual aid work wonder.

We did have another friend helping out when she tried to explain tamales! :) Te echo de menos, Imelda!

Imelda's Salsa Verde
- tomatillos, husked and halved
- bunch of parsley and cilantro
- jalapenos
- pinch of cumin
- onions, chopped
- salt and pepper
- sugar to taste
- squeeze of lime juice

- Boil a pot of water. Throw in tomatillos. It is ready when pierced with the tip of knife/ fork, it goes in pretty easily. Drain.
- Put tomatillos and all the ingredients in food processor and pulse it until desired consistency. It can be served immediately, but storing in fridge overnight will let the ingredients to linger together and intensify the tangy fresh flavor.

Chicken Verde with Black Beans
What:
- half portion of shredded chicken (from Rotisserie 4 ways)
- 1/4 cup chopped onions
- 1 small tomatoes, chopped
- 1 cup black beans, rinsed and drained
- salsa verde
- cilantro, chopped
- salt and pepper

How:
- Heat oil in pan, put in onions, fry until translucent. Toss in tomatoes.
- Toss in shredded chicken and black beans. Stir.
- Pour salsa verde. Since everything is cooked, just stir until it's warmed throughout. Seasoned.
- Toss in cilantro. Stir. Serve on tortillas, guacamole, and extra salsa.

I use flour tortillas this time, but would have had used corn tortillas instead if I have them handy. But since I don't, flour tortillas it is.

Fool proof, super easy recipe. Using store-bought salsa verde will basically make this recipe, 10 minutes top, from start to finish.