Experience the subtle heat and flavors of Mexican cuisine with this vibrant "Salsa de Chile Güero o Húngaro." A creamy, rich condiment perfect for enhancing any dish without overwhelming spiciness. Ideal for pairing with meats, quesadillas, and snacks.

Ingredients

🌶️ 4 Chile Güero or Húngaro peppers
🌿 4 Cebolla Cambray Spring Onions, roughly chopped
🥑 1 small avocado or half of a good-sized avocado, scooped out
🧄 3 cloves garlic, peeled and sliced
🌿 1 handful of cilantro
🧂 Salt to taste
🍶 Mcllhenny Co. TABASCO Worcestershire Sauce, 1-2 tablespoons
🫒 Oliva Extra Virgen olive oil, approx. 1/4 to 1/2 cup
💧 1/2 cup water
🍋 Juice of 1/2 lime

Instructions

1- Preparation:

• Remove stems from Chile Güero/Húngaro peppers and cut them lengthwise. Keep seeds for added flavor if desired.
• Roughly chop the white and light green parts of the spring onions into thick slices.
• Peel and slice the garlic cloves; set aside.

2- Frying:

• Heat a stainless steel skillet on medium-high and add enough olive oil to coat the bottom.
• Once hot, add the chiles and spring onions. Stir to ensure even cooking.
• After a few minutes, add a splash of Worcestershire sauce and a pinch of salt, continuing to stir.
• Add the garlic cloves once the chiles and onions have begun to soften to prevent burning.
• Fry until the veggies show slight browning or charring. Add more oil if the pan dries out.

3- Blending:

• Turn off the heat. Use tongs to transfer the fried veggies and oil to a blender.
• Add the avocado, lime juice, cilantro, and two more pinches of salt.
• Pour in 1/2 cup of water and blend until mostly smooth.
• Taste and adjust seasoning. For a creamier texture, while blending, drizzle additional olive oil until desired consistency is reached.

Prep Time: 15-20 minutes
Cook Time: 10 minutes
Total Time: 25-30 minutes
Servings: 6
Calories: Approx. 120 kcal
Proteins: 1g
Fats: 12g
Carbohydrates: 4g
Equipment:

• Wooden cutting board
• Chef's knife
• Glass bowls
• Glass measuring cup
• Metal spoons
• Black plastic spatula
• Stainless steel skillet
• Glass pitcher blender with black lid and red base
• Metal tongs
• Black ceramic serving bowl
• Metal salt shaker
• Gas stovetop

Cooking Tips

• Keep the seeds in the chiles for full flavor without being too hot.
• Add garlic later to prevent burning.
• Drizzle olive oil into the running blender to emulsify and create a creamier sauce.

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Salsa de Chile Güero o Húngaro