mazbook1
Jan 9, 2013, 7:03 PM
Post #3 of 22
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More than likely, by green chiles, he meant Chiles Poblanos, which are quite mild and even if you accidentally put too much in on your first try, that more liquid sort of guacamole really wouldn't be very picante (hot). IF I were to make it (no one in my family usually uses it except when we eat at taco restaurants or have taco takeout), I would use the following recipe:
1 good-sized, fully ripe (but not too overripe) avocado (Hass, the rough-skinned, pear-shaped ones that are black and soft when fully ripe)
1 de-stemmed, de-seeded and de-veined medium sized chile poblano coarsely chopped
Enough coarsely-chopped white onion to equal about 1 rounded tablespoon of very-finely chopped onion
1/2 tablespoon of cleaned, de-stemmed, coarsely-chopped fresh cilantro leaves
The juice of one limón (lime)
1/2 teaspoon of table salt (or to taste, although the sauce should be a little salty, as most—but not all—taco meats are
prepared without salt)
Once the ingredients are THOROUGHLY blended (I recommend using a blender, rather than a food processor), i.e., COMPLETELY LIQUIFIED, if the result is too thick, I would thin it with a very cautious (no more than a teaspoonful at a time) addition of avocado oil or some other BLAND cooking oil (definitely not olive oil), but even a cautious addition of just plain water would work also. For those who haven't encountered it, avocado oil (aciete de aguacate) is a wonderful oil. ALL of the heat-resistant qualities of peanut oil, so perfect for stir-frying, AND the same "healthy" composition as olive oil, without the odor or flavor of uncooked olive oil.
When I moved to México 16 years ago, there was commonly available a type of smooth-skinned avocado that was a perfect ball shape, usually larger than an orange, but rarely as big as a grapefruit, that had a very watery "meat". After buying one and using it to make my normal, thick guacamole (which ended up a disaster), I discovered that the only way the locals used that particular type of avocado was to make those thin "guacamole" salsas (you sure wouldn't have had to add any extra liquid to a sauce made with them!) I haven't seen them in any grocery store or frutería here in Mazatlán for a number of years, though.
For those who want their taco salsa really, really hot, some taco restaurants here make a thin salsa that LOOKS almost the same as the above, BUT…
Eliminate the avocado, the chile poblano and the limón and use about 1 heaping full cup of de-stemmed (but NOT de-seeded or de-veined) chiles serranos coarsely chopped, along with enough BLAND cooking oil to get the liquified result to about the same consistency as the "guacamole" salsa above ("thin ketchup", as tashby says). Use VERY cautiously until you know if you can "take" it. IF that is STILL not picante enough, you're a masochist, IMHO, and you can use the same recipe, but substituting fresh chiles habaneros for the serranos. It won't be green, though, and that should tip off the unwary to use EXTREME CAUTION!
(This post was edited by mazbook1 on Jan 9, 2013, 7:05 PM)
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