Salad with Dips and Tacos
Ingredients
- For the tacos
- 3 packets store bought Taco shell
- For the red salsa
- 600 grams Beefsteak tomato
- 2 fresh, spicy chili peppers
- 1 small onion
- 2 Tbsps vegetable oil
- 1 garlic clove
- salt
- freshly ground pepper
- For the green salsa
- 1 can Tomatillo (green tomatoes)
- 1 fresh, spicy chili pepper
- ⅛ l Chicken broth
- 1 garlic clove
- 1 bunch fresh, flat leaf parsley
- juice of Limes
- salt
- 1 fresh, spicy chili pepper (for garnish)
Preparation steps
For the red salsa, blanch tomatoes, peel, and chop. Rinse chile peppers wash, cut in half, remove seeds and finely chop. Peel onion and finely chop. Heat oil in a pan and fry onion until soft. Peel garlic and squeeze through a press. Add tomatoes, garlic and chile peppers to the pan, mix, cover, simmer over low heat for about 15 minutes and season with salt and pepper. Serve cold.
For the green salsa, drain tomatillos. Rinse chile peppers, halve and remove seeds. Place tomatillos, chile peppers, tomatoes and chicken broth in a pot. Peel garlic and squeeze through a press into the pot, simmer uncovered over low heat for about 5 minutes. Stir frequently. Puree in a blender or with an immersion blender. Rinse parsley, shake dry, pluck leaves and chop finely. Add lime juice and parsley to the blender, puree again and season with salt. Let it cool and serve cold. Garnish with chile pepper rings.
For the guacamole, peel onion and finely chop. Rinse chile peppers, cut in half lengthwise, remove seeds and dice into tiny pieces. Peel avocados, cut in half lengthwise, remove pit and peel. Squeeze lime juice over avocado. Rinse cilantro, finely chop, shake dry and chop leaves. Puree avocados with lime juice and cilantro in a blender. Then mix avocado puree in a bowl with onion and chile pepper and season with salt and pepper. Garnish with cilantro.
For the salad, rinse endive, remove leaves and cut in half. Rinse frisee, spin dry and pluck into bite size pieces. Rinse cucumber, halve and slice. Rinse tomatoes and cut into eighths. Rinse bell peppers, cut in half, remove seeds and ribs and dice. Rinse celery, remove leaves and cut into pieces. Mix prepared vegetables in a large bowl. Fill tacos with mixed salad and serve with red salsa, green salsa and guacamole.
