Avocado Salsa, Mango Salsa and Basic Salsa

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~~~Avocado Salsa~~~

2 ripe avocado, pitted and scooped out of shell

4 tomatillos, husks removed, quartered

1/4 cup cilantro leaves

1/2 cup green onions, chopped

1 TB lemon juice

1/2 of a jalapeño, fresh, seeded

1 tsp. salt

1 large garlic cloves

1/2 of a small onion

 

Scoop out the avocado from the skin and set aside.

 

Process the avocados, green onions and the tomatillos with the rest of the

ingredients for 2 second intervals until only slightly chunky.

 

~~~Mango Salsa~~~

1 cups ripe seeded tomatoes, coarsely chopped

1 cups mango, diced

1/2 cup finely diced cilantro

1/2 cup red onion, finely diced

1 tsp. garlic powder

1/2 tsp. salt, or to taste

1/2 tsp. ground black pepper

1 serrano chili, seeded and veins removed, finely diced

 

Mix all ingredients and refrigerate overnight to enhance flavors.

 

Serve with tortilla chips or on top of carnitas.

 

~~~Basic Salsa~~~

2 cups seeded, chopped tomatoes

1/2 cup chopped cilantro

6 cloves fresh garlic, chopped

1/2 onion, chopped

1 tsp. jalapeños, finely chopped

1 tsp. salt

 

Mix all ingredients until well incorporated. Lightly mash with back of fork

for

about 10 seconds to help release juices. Refrigerate overnight for maximum

flavor.