La Chaparrita's Salsa

Having a taco party this weekend, and before I outsource the adult salsas, I'm wondering if anyone has a guideline (some call them recipes,) for something akin to La Chaparrita's green. I might just go buy it from them once again, but I'm wondering if it's easy. My tongue says:

Avocado
Salt
Jalapeno
Garlic
Water. - possibly some lime juice as well.

I've never made one of these "creamy-ish" salsas. I've also heard that adding lettuce in the blender is sometimes used to make these salsas "creamy." I'm guessing La C's is avocado tho.

Anyone make anything like theirs? Am I on the right track?

IIRC this is something that has been talked about a few times on LTH and I've been trying to master for a while…I'm not there but I have a couple tips. Use a lot more jalapeño/serrano than you think (like a dozen plus), go light on the avocado, use oil to help with the emulsion, and skip the lettuce. I've tried with and without tomatillos/cilantro, varying levels of avocado, blanched/roasted/raw peppers, etc and still haven't quite got it, so i'm looking forward to some additional feedback. Good luck.

Mildly nailed it.
One big ass avocado.
one decent lime
plenty of salt
plenty of garlic
really light cumin
jalapenos and serranos
I added prolly two tbs of evoo to start, and didn't need any more.
Added water while blending to get to the correct consistency. For the avocado size, I probably came close to two cups of water. My fruit market has some giant ass avocados these days. They aren't those Florida low fat ones, either. Just super big, regular avocados.

Only issue with my creation is that there is that raw pepper taste in the background which makes me think they use a blend of raw and dried. Other than that, I'm golden.

P.s. - Lime prices are just fkn insane right now. Bad wknd for the taco party.

Limes are crazy expensive right now. Heavy rains in Mexico pretty much wiped out the crop down there this year. I was at La Chaparrita last week and they were serving lemons with the tacos.

Update:
Made the salsa in the am. Once the flavors were allowed to meld in the fridge for a few hours, that back note of raw chile really mellowed out. This is my new "go to" salsa. Love it.

Can you estimate a starting point for the quantity on the chiles?

I used 5 jalapenos and 4 serranos. Your peppers will have different heat levels than mine. The serranos I used provided most of the sizzle - more backend heat that made it hurt when you stopped eating.

I got a great crop of lettuce this year, and I'd like to use some up making a lettuce salsa. My google-fu is not finding me much in the way of a recipe. Anybody know where some good ones are?

Giovanna

One of their salsas almost certainly had peanuts or peanut butter. I found out the hard way, as I am allergic and by the time I got to the Stevenson I could feel it, and by the time I got to Lemont Road it was time to swing up to Good Samaritan to get a shot.