Crunchy Pork Rinds with Avocado Red Salsa
Super Bowl is around the corner. Some of us may careless about the Super Bowl but enjoy Super Bowl parties to be with friends and great food, of course. Perhaps, you’re the host this year! Well, I have a great appetizer for you! Super easy to make and taste delicious. I’m taking about Pork Rinds with Avocado Red Salsa.
You probably walk by the snack aisle at a Mexican market and notice a bag of pork rinds with a salsa package. Those are great for quick snack. But what I have here is something very authentic and of course fresh. The only place I’ve had Pork Rinds with Avocado Red Salsa was back in Mexico, in small town where my parents grew up. Coincidentally, these week I saw a post on Facebook about these pork rinds from that same place in Mexico. So I asked my mother if she had that recipe or something alike and sure enough we do! Hope you decide to make some to share with guest or simply try something new. If you don’t like pork rinds you can substitute with tostadas, taste great as well. For other great salsa check out Authentic Red Salsa and Four Chile Salsa.
6 to 7 Roma Tomatoes
1/4 of a white onion
2 Hass Avocados
2 garlic cloves
1 chile jalapeño
1 teaspoon of Oregano
1/2 of 1 can of tomato sauce (I used hunts tomato sauce)
Small bunch of Cilantro
Salt to taste
For this recipe you need about 1/2 pounds of Pork Rinds. Usually the pound is about 5 bucks, you can find them at any local Mexican Market. Try to get the ones that are more flat and clear/white looking not dark brown (burned). A great substitute for pork rinds are tostadas. I like the Guerrero brand the darker ones (red bag).
Pork Rinds with Avocado Red Salsa Directions:
In a boiling pot set the Roma tomatoes and boil for about 15 to 20 minutes at a low medium-heat.
Cut 1/4 of a white onion, peeled 2 garlic cloves, and finely chop 1 jalapeño, set aside
Check you tomatoes by using the fork test. You will notice that they will start to peel and soften up.
To a blender add the tomatoes, white onion, garlic cloves, dried chile de arbol, 1/2 a can of tomato sauce, a teaspoon of Oregano and salt.
add about 1/4 of your container with water and blend at medium speed to get a chunky consistency.
Allow red sauce to cool down.
Add the chile jalapeño
Chop your avocados into small square pieces.
Chop your cilantro.
At the very end add your avocados and cilantro. If needed add more salt.
Serve with pork rinds or tostadas. Dont forget the limes! Enjoy!
Comment or share much appreciated! Thank you!