Combo Red Salsa – Green Salsa – Avocado Salsa

This Combo Red Salsa – Green Salsa – Avocado Salsa recipe trio offers a vibrant and flavorful range of salsas perfect for any occasion.

Each salsa brings its unique taste and level of heat, making them ideal for pairing with a variety of dishes.

The Red Salsa delivers a bold and spicy kick, while the Green Salsa offers a fresh and tangy flavor. The Avocado Salsa adds a creamy and mild twist, balancing out the heat with its smooth texture. Whether you’re dipping, topping, or marinating, this trio has you covered for all your salsa needs!

Combo Red Salsa – Green Salsa – Avocado Salsa

Red Salsa

Ingredients:

4 serrano peppers

5 roma tomatoes

1 garlic clove

1/2 tsp chicken bouillon

Salt to taste

Splash of water (just enough to blend)

Instructions:

Toast the tomatoes and peppers in a pan until they are a bit charred. Then throw them in the blender add the chicken bouillon, garlic clove and just a little bit of water (add salt to your liking). Blend on pulse mode until the consistency that you prefer.

Green Salsa

Ingredients:

3 large tomatillos

3 serrano peppers

1/2 onion

1 tsp of chicken bouillon

handful of cilantro

Salt to taste

1/2 lime

Splash of water (just enough to blend)

Instructions:

Boil the tomatillos, peppers and onion until they are soft. Add in blender with chicken bouillon, cilantro, lime juice, salt and a little water. Blend until smooth.

Avocado Salsa

Take a little more than half of the green salsa out of the blender and add 1 avocado and 1/2 lime and blend. You made need to add a splash of water to help smooth it out and a little more salt to your liking.

**Spiciest was the red, then the green and the avocado was very mild**

You can always tweak to your liking! Enjoy.

Notes:

Adjusting Heat Levels: You can control the spiciness of each salsa by adjusting the number of serrano peppers used. For a milder version, reduce the number of peppers, or remove the seeds and membranes before blending.

Blending Consistency: The texture of each salsa can be adjusted by blending more or less, depending on whether you prefer a chunkier or smoother salsa. Adding a splash of water helps achieve your desired consistency.

Storage: These salsas can be stored in an airtight container in the refrigerator for up to 3-4 days. The avocado salsa may darken slightly over time due to oxidation but will still taste fresh.

Serving Suggestions: These salsas are versatile and can be served with tortilla chips, tacos, grilled meats, or as a topping for eggs and other dishes.

Customization: Feel free to experiment with adding other ingredients like roasted garlic, different types of peppers, or even fruits like mango or pineapple for a unique twist on these classic salsas.

Nutritional Benefits: These salsas are not only flavorful but also packed with vitamins and antioxidants from the fresh vegetables and herbs. The avocado salsa adds healthy fats, making it a nutritious addition to your meal.

Nutrition Information:

Red Salsa (Per Serving, Approx. 2 Tbsp)

Green Salsa (Per Serving, Approx. 2 Tbsp)

Avocado Salsa (Per Serving, Approx. 2 Tbsp)

Frequently Asked Questions:

Can I make these salsas spicier or milder?

Yes, you can adjust the spiciness by altering the number of serrano peppers.

To make the salsas milder, reduce the number of peppers or remove the seeds.

For a spicier kick, add more peppers or include some of the seeds.

How long do these salsas last in the refrigerator?

These salsas can last up to 5-7 days when stored in an airtight container in the refrigerator.

The avocado salsa may oxidize and change color faster, so it’s best consumed within 2-3 days.

Can I freeze these salsas?

The red and green salsas freeze well for up to 3 months.

However, the avocado salsa doesn’t freeze as well due to the avocado’s texture, which can become watery when thawed.

What can I serve these salsas with?

These salsas are versatile and can be served with tortilla chips, tacos, grilled meats, eggs, and as a topping for various Mexican dishes.

Can I use a food processor instead of a blender?

Yes, a food processor can be used instead of a blender.

It might result in a slightly chunkier texture, which can be adjusted by processing for a longer or shorter time.

Is it necessary to toast the tomatoes and peppers for the red salsa?

Toasting the tomatoes and peppers enhances their flavor, adding a smoky depth to the salsa.

While not strictly necessary, it’s highly recommended for the best taste.

Can I use another type of pepper instead of serrano?

Yes, you can substitute jalapeño peppers for serrano peppers for a milder flavor, or habanero peppers for a much spicier salsa.

Is the chicken bouillon necessary?

The chicken bouillon adds an extra depth of flavor, but you can omit it if you prefer.

You might need to add a bit more salt to compensate.

Can I make these salsas ahead of time for a party?

Yes, you can prepare these salsas a day or two ahead of time.

Just store them in the refrigerator and give them a stir before serving.

What can I do if my salsa is too watery?

If your salsa turns out too watery, you can blend it a bit more to thicken it or strain some of the excess liquid.

For the avocado salsa, try adding more avocado to achieve a thicker consistency.