What’s For Dinner?
Sala's Guacamole - from Sala Sabor de Mexico
(First star is lowest, fourth star is highest)
From the menu of . . . Sala Sabor de Mexico
1186 N. Highland Ave., Atlanta
Q: Sala Sabor de Mexico in Virginia-Highland is one of my new favorites. Its food and margaritas make it the best place to have Mexican in town. I was hoping to get your help with the recipe for the tomatillo salsa and guacamole. -- Elizabeth Flores, Mableton
A: Sala was happy to provide both recipes, and since they go together so well, it was hard not to print them both. The guacamole is full of avocados and seasoned with very spicy serrano chiles, so adjust amounts to suit your tastes. They recommend using your hands to mix the guacamole so the avocado stays in big chunks. Just make sure to keep hands away from eyes if they come in contact with the chiles.
Hands on time: 10 minutes Total time: 10 minutes Serves: 15
4 to 5 serrano chiles
1 large yellow onion, peeled and diced
1 large bunch of cilantro, leaves chopped
6 ripe Hass avocados
Salt and pepper to taste
3 to 6 limes, juiced (the amount will depend on how juicy they are)
Romaine lettuce leaves, for garnish (optional)
1 large ripe red tomato, for garnish (optional)
Cilantro sprigs, for garnish (optional)
Sala's Tomatillo Salsa
Makes 15 servings
Preparation time: 10 minutes, plus 1 hour to chill
Cooking time: 3-4 minutes
Serve with corn tortilla chips.
8 serrano chiles, stemmed
2 pounds tomatillos, rinsed
1/2 white onion, diced into small pieces
1 garlic clove, peeled
1 tablespoon apple cider vinegar
1 bunch cilantro, thick stems removed
Salt and pepper, to taste
Juice of 1-2 limes, or to taste
In a mixing bowl, combine the chiles, onion and cilantro. Halve the avocados and remove the pits. With a spoon, remove the flesh of the avocados in large chunks and add to the bowl. Toss well (your hands are the best to mix with so you can control how much you break up the chunks; you want nice pieces of avocado in the guacamole). Season well with salt and pepper and lime juice.
Place the romaine leaves on a platter and top with the guacamole and garnish with chopped tomatoes and cilantro sprigs.
In salted boiling water, cook the serrano chiles and tomatillos until just soft, about 3 to 4 minutes (tomatillos will lighten). Puree the chiles, tomatillos, half of the diced onion, garlic and vinegar. When well blended, add the cilantro, salt and pepper, and pulse a few times (do not over-blend). Transfer to serving dish and add remaining onion and lime juice. Adjust seasonings as needed. Chill until cold.
Per serving: 139 calories (percent of calories from fat, 73), 2 grams protein, 9 grams carbohydrates, 2 grams fiber, 12 grams fat, no cholesterol, 10 milligrams sodium.
CONDIMENT: Tomatillo Salsa
Per serving: 24 calories (percent of calories from fat, 21), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, 1 gram fat, no cholesterol, 1 milligram sodium.