El Restaurante Mexicano
March-April 2005
Salsas: Fire it up!
Fried Potato Tacos with Chorizo and Avocado Salsa
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Photo by Frankie Frankeny. From Chevys & Rio Brav Fresh Mex Cookbook, © 2000 Chevys Inc. Published by Ten Speed Press, Berkeley, Calif.
Makes 1 batch
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| 3 | Chipotle Texas Chipotle Pods minced (rehydrated) | ||||||
| 1 | pineapple, peeled and diced | ||||||
| 2 | t. Chipotle Texas Green Chipotle Powder | ||||||
| 1 | green pepper, diced | ||||||
| 1 | red pepper, diced | ||||||
| 1 | red onion, diced | ||||||
| 1/4 | c. cilantro, chopped | ||||||
| 2 | t. ground cumin | ||||||
| Juice of 2 limes | |||||||
| 1/2 | c. sugar | ||||||
| Salt and pepper, to taste | |||||||
Mix ingredients; serve.
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