Ingredients
- 2 fresh poblano chiles, stemmed, seeded, and chopped
- 2 fresh jalapeno chiles, stemmed but chopped with seeds
- 1 fresh serrano chile, stemmed but chopped with seeds
- 2 large or 3 small ripe Hass avocados, peeled and pitted
- 1 cup chopped fresh cilantro, both leaves and stems included
- 3 green onions, chopped with green tops included
- 2 cups shredded iceberg lettuce
- 1 tablespoon salt
- 1/2 tablespoon granulated garlic
- 1 tablespoon olive oil
- 1 cup water
Directions
Place all the ingredients in a blender and blend until smooth. Add additional water if needed for smoothness. This salsa is a delicate green and smooth, but it is not tame! Adjust types and amounts of hot peppers, to taste.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By deerhunter1968_...
Graham, TX
on December 11, 2011
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I have made this for years and it makes alot but I never have any leftovers. LOVE this sauce!! I usually add an extra avocado...but taste great w/o it.
By stoygop
on August 07, 2011
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I thought this was a pretty weak and dilute guacamole/salsa - whatever you want to call it. The spiciness was fine, but I was just unimpressed with the addition of the iceberg lettuce. If I make a variant in the future, I'll leave out the lettuce, oil, and water, but I'm probably just going to make my normal guacamole. In retrospect, there is no reason to mess with a classic.
By wbarwig_5342860
yes, WI
on May 02, 2007
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Incredibly simple and easy to make. I've made it a couple of times now and people go nuts over it every time. The heat has varied a bit each time that I've made it depending on how ripe the peppers are but it's always good.
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