Here are some of the comments or notes I’ve gotten about some of my recipes:
“You forgot to put cream on the chicken taquitos!”
“This is not real chicken paprikash, you made it without the sour cream!”
Dear kind readers, I adapt my recipes to conform with Kosher dietary laws, I therefore don’t combine dairy products with any meat or poultry dishes.
Per Wikipedia, “Kashrut is the body of Jewish law dealing with what foods can and cannot be eaten and how those foods must be prepared. The word “Kashrut” comes from the Hebrew meaning fit, proper or correct…Among the numerous laws that form part of kashrut are the prohibitions on the consumption of …mixtures of meat and milk“.
So, when asked recently how I replace such ingredients as cream on taquitos, I remembered a creamy salsa that I made last Passover. The creamy texture can be adjusted to reach as thick and rich a consistency as sour cream.
As mentioned, I made this salsa last Passover to enhance and give variety to our holiday meals. You’ll see in the video, I had made Barbacoa (a slow cooked meat with all sorts of Mexican spices, normally eaten in soft tacos), and then I made Tostadas with Matzoh crackers instead of tortillas. The salsa is so good that I use it year round as a topping or a dip.
Whether you keep Kosher or not, whether it’s Passover or not, try this non-dairy creamy salsa, it’s so delicious you’ll want to drink it with a straw!
- 6 tomatillos (small green tomatoes)
- 6 garlic cloves
- 1/2 onion quartered
- 2 Jalepeño chili peppers (adjust number of chili peppers to spice level desired)
- 2 Serrano chili peppers (adjust number of chili peppers to spice level desired)
- 1/4 cup water
- 1- 2 ripe avocados, not over ripe (use more avocado for a creamier consistency)
- 1 bunch of cilantro
- Salt to taste
Place all of the ingredients except the avocado, cilantro, salt and water in a dry sauce pan and roast over medium heat. When you start to hear the ingredients sizzling check them to see if they are browned and ready to be turned over. Some of the ingredients such as the garlic, will brown faster than others , so keep a close eye on them. As each of the ingredients browns on one side, flip and brown equally on the other side. Once even remove from the pan and set aside.
Place the water in the blender first, then a bit at a time add some of the browned ingredients and blend until smooth. Remember to cut the stems off of the chili peppers before placing them in the blender. Spoon out the avocado and add it to the blender along with the cilantro, and blend thoroughly. Do a taste test, add salt and more chili pepper as desired, and blend again. Pour the creamy salsa into a bowl and serve on the side for each person to garnish his or her taquitos or tostadas with. You can also serve the salsa as a dip accompanied by a bowl of corn tortilla chips.
Enjoy and happy eating!
This was delicious!! Thanks so much Susan!! We had it with barbacoa and it was awesome. It also made an amazing salad dressing and dip the next day. Can’t wait to make more of your recipes!
Hi Rena, I am so glad you liked the recipe, and I am especially impressed with the barbacoa part! Did you make it?
I made a tamale sort of bake for my vegan son. He said it was missing some umph. I saw your post and decided to make it to help my creation. He said it worked and now was delicious. I hope the sauce stays well, I threw out the avocado pits before I realized there might be left overs. Thanks so much for rescuing my invention
Hi Stellie, I am so glad the salsa worked well with the tamale bake!