Homie forgive me I just saw this. It’s Salsa Verde and cilantro lime guac. Recipes below for posterity’s sake. All amounts are to taste, these are just what I used here.
Salsa Verde (on the hot side. I think it’s easier to take away heat than it is to add)
10 Medium Talmatios
2 Poblano Peppers
8 Jalapenos
2 Limes Juiced
1/2 Large Onion
1/2 Cilantro bunch
3-4 Garlic Cloves
Half of Tamaltios, Peppers, and garlic roasted
Other half boiled in salt and pepper
Add to blender, add lime juice, cilantro, onion, and salt.
Blend
Cool
Season to taste
Cilantro Lime Guac (this takes away the heat)
3 Avocados
3 Limes
1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I’m not smart enough to explain why)
1/2 bunch cilantro
Salt & Pepper
Water to achieve correct consistency
Yeah, it’s supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I’ve never heard the term Mexican ground cherries before, let alone ground cherries.
D’oh. I’m subscribed here, see three comments tallied, but can’t actually see the comments.
Anyway, I wanted to ask what the two green sauces / paste are. One seems too dark for guac, and one too light.
Probably salsa Verde and an avocado based cream sauce.
Oh wow, so that’s a thing, eh?
Gonna try it with Greek yogurt, thanks!
Homie forgive me I just saw this. It’s Salsa Verde and cilantro lime guac. Recipes below for posterity’s sake. All amounts are to taste, these are just what I used here.
Salsa Verde (on the hot side. I think it’s easier to take away heat than it is to add) 10 Medium Talmatios 2 Poblano Peppers 8 Jalapenos 2 Limes Juiced 1/2 Large Onion 1/2 Cilantro bunch 3-4 Garlic Cloves
Half of Tamaltios, Peppers, and garlic roasted Other half boiled in salt and pepper Add to blender, add lime juice, cilantro, onion, and salt. Blend Cool Season to taste
Cilantro Lime Guac (this takes away the heat) 3 Avocados 3 Limes 1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I’m not smart enough to explain why) 1/2 bunch cilantro Salt & Pepper Water to achieve correct consistency
Blend in food processor
Fascinating. Thank you so much for taking the time to explain! ^^
So when you say “tamaltios,” I presume it’s like “tomatillos?” I also know them as Mexican ground cherries:
https://www.google.com/search?q=mexican+ground+cherries&tbm=isch
Yeah, it’s supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I’ve never heard the term Mexican ground cherries before, let alone ground cherries.