California Farm Pico de Gallo Avocado Mayo Sauce

Name: How to cook California Farm Pico de Gallo Avocado Mayo Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pico de Gallo Avocado Mayo Sauce

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Ingredient

Food ration :

2 people

Cooking time :

Overnight yoghurt, 1 hour prep

Large half pound ripe avocado, stem on

Fresh lime

1 Clove

mild elephant garlic

Cup

full milk

1/4 cup

greek yoghurt

Roma tomatoes

jalapeno pepper

shallot

Half

cup fresh cilantro

Pinch

salt

Cooking instructions

* Step 1

Heat cup of full milk to 180F degrees in cast iron sauce pan to pasteurize, do not boil. Cool to 120F degrees, remove any milk skin, mix 1/4 cup greek yoghurt with 1/4 cup warm milk till smooth, add to warm milk. Let ferment overnight. Pour off whey in your garden fermenter.

* Step 2

Scoop out ripe flesh from avocado, put in food processor with juice of fresh lime and minced clove of mild elephant garlic. Make smooth puree the consistency of regular mayonaise. About 1 minute. Delicious on tacos, too.

* Step 3

Wash and slice lenghtwise in thin strips: 2 roma tomatoes, 1 deseeded jalapeno pepper, 1 peeled shallot, run through food processor, about 8 seconds. Wash and chop half cup of fresh cilantro leaves, no stems, mix with chopped tomato, jalapeno and shallot. Mix with yoghurt.