Makes: 1 1/2 cups
Cook Time: 10 minutes
Ingredients:
1 ripe avocado
1 jalapeno pepper, stemmed and quartered
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion
Procedure:
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you're ready to serve it.
Description:
This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from tacos salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.
Recipe Type: CopycatCook Time: 10 minutes
Ingredients:
1 ripe avocado
1 jalapeno pepper, stemmed and quartered
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion
Procedure:
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you're ready to serve it.
Description:
This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from tacos salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.
Book: "Top Secret Recipes Unlocked"
Book Author: Todd Wilbur
Recipe Author: Todd Wilbur
Restaurant: El Pollo Loco
Note: Recipe Giveaway 5/30/2013
Source: http://www.topsecretrecipes.com/El-Pollo-Loco-Avocado-Salsa-Recipe.html