Avocado Tomatillo Salsa

Menu Part: 
Sauce
Cuisine Type: 
Latin
Serves: 
22.5 cups

Texans love their guacamole, so it’s no surprise Campus Executive Chef Robert Mayberry, at the University of Texas in Austin, has created some innovative recipes. For this take, Mayberry starts with a classic guacamole recipe and adds a Tomatillo Enchilada Sauce. “The tomatillo lends a nice tartness to the dish,” Mayberry says. “This is not as thick as guacamole. We use this version on our nacho and topping bars. It’s also great on chicken.”

Ingredients

3 cups Tomatillo Enchilada Sauce (recipe follows)
½ lb. Fresh Guacamole Dip (recipe follows)
1⁄3 cup cilantro
1 fresh serrano pepper (optional)

Tomatillo Enchilada Sauce
Yield: 36 ounces

1 lb. diced yellow onion
¼ oz. fresh-chopped minced garlic
¼ cup canola oil
2 tbsp. oregano leaf
1½ tbsp. ground cumin
1 tbsp. ground coriander
1¼ tsp. ground cayenne powder
3 lb. peeled green chilies
5 lb. crushed tomatillos
2 qt. water
1½ tbsp. salt
1 tbsp. granulated sugar
1⁄3 cup finely chopped cilantro

Fresh Guacamole Dip
Yield: 30 pounds

¼ cup salt
1 oz. freshly minced garlic
2½ cups lime juice
96 avocados
2 tbsp. ground cumin
1 tsp. ground cayenne powder
2 tbsp. ground black pepper
4 oz. cilantro
3 lb. diced red onion
4 lb. freshly diced tomato  

Steps

1. Place all ingredients in container and purée with hand mixer, or use food processor for small batches.

Tomatillo Enchilada Sauce
1. Sweat onions and garlic in oil over low heat until onions are clear and soft. Do not brown.

2. Add spices. Turn up heat and stir for 10 to 20 seconds.

3. When spices sizzle, add tomatillo, green chilies and water.

4. Add salt and sugar and bring to a simmer. Cook for 10 to 15 minutes.

5. Turn off heat and stir in finely chopped cilantro.

Fresh Guacamole Dip
1. In large bowl, combine salt, garlic and lime juice. (Amount of lime juice and salt may vary; start with 2⁄3 recipe amount and adjust as needed.)

2. Slice avocados in half, remove seeds and scoop out flesh with large spoon.

3. Add avocado pulp and dry spices to garlic/lime mixture. Partially mash avocados. Mixture should be little chunky.

4. Stir in cilantro, onions and tomato.

5. Chill to 40°F within four hours. Serve cold with tortilla chips or as sandwich topping.  

Recipe by University of Texas, Austin

More From FoodService Director

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code