This bold new salsa is perfect to go with chips, tacos, salmon and chicken. This salsa is made creamy with the additions of Mexican sour cream, also known as Mexican Crema, and avocado. The boldness comes from the jalapeños, cilantro and scallions.
A great appetizer for Cinco de Mayo and barbecues!
How salsa is made.
Salsa means sauce in Spanish. It can go on just about anything and is integral to Latin American cuisine. It was first developed by the Aztecs before colonial expansion. When the Spaniards arrived in South America, they adopted the tomato and it’s signature dish, naming it ‘salsa’.
There are a ton of variations of salsa recipes and techniques. The fresh varieties usually involve chopping up fresh vegetables and mixing with an acid such as lime juice, lemon juice or vinegar.
There are blended types which either use a mortal and pestle or a blender. These also incorporate fresh ingredients but then instead of chopping them, they are pulverized.
There are also cooked varieties. Sometimes the ingredients are cooked over medium heat in a saucepan for 10-30 minutes. Roasting peppers is another technique. Peppers are cooked on top of burners or in direct heat, blistered and then ‘sweated’ and peeled. This gives the salsa a robust and smoky quality.
There are an infinite number of salsa recipes, which should inspire you to experiment on your own, it’s fun!
I am going to classify this recipe as a creamy-blended salsa. The addition of Mexican sour cream and avocado gives this a creamy texture. It is whipped up in a food processor muy rapido!
This salsa is inspired by Creamy Jalapeño Ranch salsa by a restaurant in Austin, Texas called Chuy’s. I first posted that recipe here. That version involved a major and brilliant shortcut by using a bottled ranch dressing. I wanted to make a more homemade, cleaner version so I came up with this Creamy Jalapeño & Avocado Salsa recipe and I am very delighted with the result.
I hope you enjoy! Let us know your favorite homemade salsa? Where do you get your inspiration from?
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