Mexican street vendors use ice-cold tomatoes for salsa because room temperature ones release too much water and kill the texture.
Salsa for Business
Dive into this vibrant red salsa, enriched with creamy avocado and fragrant cilantro, that will elevate your tostadas and tacos to the next level! Perfect for kickstarting your culinary venture or simply spicing up your next meal, this zesty dip combines fresh ingredients and a hint of lime for a burst of flavor in every bite. Get ready to impress your taste buds and your guests with this irresistible salsa!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 avocado, diced
- cilantro, chopped
- 2 cloves of garlic
- half a white onion
- 10 fresh tomatoes
- 1/2 cup of water (120 ml)
🥩Meat & Seafood(1)
- 1 tablespoon of chicken broth powder (15 ml)
📦Other(1)
- 10 tree chiles (more if you want it spicy)
👨🍳 Instructions
- 1
Boil the 10 fresh tomatoes, half a white onion, 2 cloves of garlic, and 10 tree chiles.
- 2
Transfer them to a blender along with 1 tablespoon of chicken broth powder and 1/2 cup of the water used for boiling.
- 3
Blend until smooth and serve in a bowl.
- 4
Add 1 diced avocado and chopped cilantro.
- 5
Mix well to incorporate all flavors.
- 6
You can serve it hot, at room temperature, or cold.
💡 Pro Tips
- ✓Boil tomatoes for exactly 2-3 minutes until skins just begin to split - this allows easy peeling while preserving pectin structure that gives salsa proper body.timing2-3 minutes
- ✓Reserve boiling liquid at 180-190°F when blending because hot liquid creates better emulsion and extracts more flavor compounds from aromatics than cold liquid.technique180-190°F
- ✓Add diced avocado only after salsa cools below 140°F to prevent enzymatic browning and maintain firm texture - heat breaks down avocado's cellular structure.timingBelow 140°F
- ✓Use a 3:1 ratio of salsa base to avocado by volume to maintain proper consistency while preventing the avocado from overwhelming the tomato flavors.ingredient3:1 ratio
- ✓Char tree chiles directly over flame for 30-45 seconds before boiling to develop Maillard reaction compounds that add smoky depth impossible to achieve through boiling alone.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican street vendors use ice-cold tomatoes for salsa because room temperature ones release too much water and kill the texture.
Salsa for Business
Dive into this vibrant red salsa, enriched with creamy avocado and fragrant cilantro, that will elevate your tostadas and tacos to the next level! Perfect for kickstarting your culinary venture or simply spicing up your next meal, this zesty dip combines fresh ingredients and a hint of lime for a burst of flavor in every bite. Get ready to impress your taste buds and your guests with this irresistible salsa!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 avocado, diced
- cilantro, chopped
- 2 cloves of garlic
- half a white onion
- 10 fresh tomatoes
- 1/2 cup of water (120 ml)
🥩Meat & Seafood(1)
- 1 tablespoon of chicken broth powder (15 ml)
📦Other(1)
- 10 tree chiles (more if you want it spicy)
👨🍳 Instructions
- 1
Boil the 10 fresh tomatoes, half a white onion, 2 cloves of garlic, and 10 tree chiles.
- 2
Transfer them to a blender along with 1 tablespoon of chicken broth powder and 1/2 cup of the water used for boiling.
- 3
Blend until smooth and serve in a bowl.
- 4
Add 1 diced avocado and chopped cilantro.
- 5
Mix well to incorporate all flavors.
- 6
You can serve it hot, at room temperature, or cold.
💡 Pro Tips
- ✓Boil tomatoes for exactly 2-3 minutes until skins just begin to split - this allows easy peeling while preserving pectin structure that gives salsa proper body.timing2-3 minutes
- ✓Reserve boiling liquid at 180-190°F when blending because hot liquid creates better emulsion and extracts more flavor compounds from aromatics than cold liquid.technique180-190°F
- ✓Add diced avocado only after salsa cools below 140°F to prevent enzymatic browning and maintain firm texture - heat breaks down avocado's cellular structure.timingBelow 140°F
- ✓Use a 3:1 ratio of salsa base to avocado by volume to maintain proper consistency while preventing the avocado from overwhelming the tomato flavors.ingredient3:1 ratio
- ✓Char tree chiles directly over flame for 30-45 seconds before boiling to develop Maillard reaction compounds that add smoky depth impossible to achieve through boiling alone.technique30-45 seconds