Sauces & dips
Taquería Avocado Salsa Verde
The creamy green salsa of taquerías, built on tomatillo and avocado.
Avocado Hass PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1 kg · 20 servings
- Avocado powderThe Essence FoodTech60 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Tomatillos, boiled500 g
- Serrano chiles40 g
- Garlic6 g
- Cilantro25 g
- Salt10 g
Fresh input equivalent: ≈ 300 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
11 fresh steps → 5 steps at the point of use.
Fresh workflow · 11 steps
- Select
- Check ripeness
- Store
- Wash
- Cut
- Remove seed
- Scoop
- Discard peel & seed
- Mash
- Prepare recipe
- Serve
The Essence FoodTech workflow · 5 steps
- Measure
- Hydrate
- Mix
- Finish
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 20 min
Method
- Blend tomatillos, chiles, garlic, cilantro and salt.
- Hydrate the avocado powder per the technical sheet and blend it in.
- Adjust texture to pourable; chill.
Equipment: Blender
At a glance
- What am I making?
- Taquería Avocado Salsa Verde
- Which product?
- Avocado Hass Powder · Powder
- How much do I need?
- 60 g for the base recipe · ≈ 300 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Tomatillos, boiled · Serrano chiles · Garlic · Cilantro · Salt
- How many portions?
- 20 servings (scalable)
- Final yield?
- 1 kg
- How long does it take?
- ≈ 20 min (estimate, to be validated)
- How would fresh prep differ?
- 9 fresh steps that do not happen at the point of use: Select · Check ripeness · Store · Wash · Cut · Remove seed · Scoop · Discard peel & seed · Mash
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Meal Kits & Prepared Meals · Mining, Energy & Remote Camps
- Status
- Draft · needs technical validation
Chef noteThe tomatillo base carries most of the liquid; hydrate the avocado separately.
Commercial noteA taquería staple with consistent creaminess.
StorageDry powder in place of refrigerated fresh inventory. Storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
