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Asparagus Guacamole
Appetizer Mexican

Asparagus Guacamole

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Scott's Pico de Gallo
Appetizer Mexican

Scott's Pico de Gallo

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

Mean Green Guacamole Salsa
Appetizer Mexican

Mean Green Guacamole Salsa

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
  2. 2 Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
  3. 3 Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

By Lindsey Eustace

Authentic Fire-Roasted Tex-Mex Salsa
Appetizer Mexican

Authentic Fire-Roasted Tex-Mex Salsa

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. 2 Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  3. 3 Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  4. 4 Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

By severlysnaped

Roasted Tomatillo and Garlic Salsa
Appetizer Mexican

Roasted Tomatillo and Garlic Salsa

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

World's Best Guacamole
Appetizer Mexican

World's Best Guacamole

3.8

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside.
  2. 2 Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.

By gem

Roasted Spicy Salsa Verde
Appetizer Mexican

Roasted Spicy Salsa Verde

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  3. 3 Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  4. 4 Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

By SpeedySanchez

Shrimp, Jicama and Chile Vinegar Salad
Appetizer Mexican

Shrimp, Jicama and Chile Vinegar Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
  2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
  4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
  6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Simple Smoked Salsa
Appetizer Mexican

Simple Smoked Salsa

5.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  2. 2 Place tomatoes, onion, jalapeño, and garlic in a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
  3. 3 Transfer vegetables to the bowl of a food processor or blender. Add cilantro, lime juice, and salt; pulse several times until finely chopped (do not over-process). Serve immediately at room temperature, or cover and refrigerate for several hours to let flavors meld.

By France Cevallos