How to make no-avocado dips
Try not to worry too much about the avocado shortage — or the rising cost.
If you’re not a big fan of avocado, chances are the price increase won’t be much of an issue for you. But no one wants to pay twice as much for scrawny vegetables. In parts of California, consumers have already seen prices go up about 50 cents. In the metro-east, local grocers haven’t noticed a price increase, but in some places there’s a noticeable difference in quality.
As if that’s not enough, there’s another looming problem. Pricey avocados could lead to more expensive guacamole — or just less of it. But believe me when I say you can dress up your favorite dishes with other Mexican dips and sauces that are just as green and flavorful.
My suggestions pack a punch, too.
Check out the recipe for jalapeno creamy sauce also known as “that green stuff.” If that sauce is too spicy for you, go for the salsa verde.
Cara Anthony is a reporter at the Belleville News-Democrat. In an occasional column, she will discuss life as a first time mom, millennial drama and magical drinks.
Creamy Jalapeno Sauce
Here’s what you’ll need to make ‘that green stuff” you see at Mexican restaurants. Before you get started, grab a blender, a small pot, spoon and bowl.
6 large fresh jalapenos
¼ of a large yellow onion
2 large garlic cloves
½ to 3/4 cup of extra virgin olive oil
1 teaspoon salt
1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion. Simmer the jalapenos and onions for about 15 to 20 minutes until they change in color and are fork tender. Remove stems after they cool down a bit and strain some of the excess water.
2. Using an immersion blender, a food processor or a regular blender, combine the oil, garlic cloves, strained jalapenos, onions and salt.
3. Blend until smooth and creamy, about 3 to 4 minutes using an inversion blender, about 5 to 6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.
4. Taste for salt, adjust if necessary.
5. Transfer to a squeeze bottle, and refrigerate.
Green Tomatillo Salsa
Here’s what you’ll need to make green salsa. Before you get started, grab a blender, spoon and bowl.
6 tomatillos, husked and rinsed
1 jalapeno, stemmed
6 rigs fresh cilantro, roughly chopped
1/4 cup finely chopped onion
Salt to taste
1. Roughly chop the tomatillos and jalapeno.
2. In a blender or food processor, combine the tomatillos, chiles and cilantro.
3. Process to a coarse puree, then pour into a serving dish.
4. Stir chopped onion into the salsa and season with salt to taste. About a 1/4 teaspoon should be enough.