Q: Sala Sabor de Mexico in the Virginia-Highland neighborhood is one of my new favorites. Its food and margaritas make it the best place to have Mexican in town. I was hoping to get your help with the recipe for the tomatillo salsa and guacamole. They are both so delicious and fresh tasting. Do you think you could get them for me?

— Elizabeth Flores, Mableton

PHIL SKINNER/AJC (ENLARGE)
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A: Sala was happy to provide both recipes, and since they go together so well, it was hard not to print them both. The guacamole is full of avocados and seasoned with very spicy serrano chiles, so adjust amounts to suit your tastes. They recommend using your hands to mix the guacamole so the avocado stays in big chunks. Just make sure to keep hands away from eyes if they come in contact with the chiles.

— Jeanne Besser, for the Journal-Constitution

APPETIZER

Sala's Guacamole

Makes 15 servings Preparation time: 10 minutes

Serve with corn tortilla chips.

4 to 5 serrano chiles

1 large yellow onion, peeled and diced

1 large bunch of cilantro, leaves chopped

6 ripe Hass avocados

Salt and pepper to taste

3 to 6 limes, juiced (the amount will depend on how juicy they are)

Romaine lettuce leaves, for garnish (optional)

1 large ripe red tomato, for garnish (optional)

Cilantro sprigs, for garnish (optional)

In a mixing bowl, combine the chiles, onion and cilantro. Halve the avocados and remove the pits. With a spoon, remove the flesh of the avocados in large chunks and add to the bowl. Toss well (your hands are the best to mix with so you can control how much you break up the chunks; you want nice pieces of avocado in the guacamole). Season well with salt and pepper and lime juice.

Place the romaine leaves on a platter and top with the guacamole and garnish with chopped tomatoes and cilantro sprigs.

Per serving: 139 calories (percent of calories from fat, 73), 2 grams protein, 9 grams carbohydrates, 2 grams fiber, 12 grams fat, no cholesterol, 10 milligrams sodium.

CONDIMENT

Sala's Tomatillo Salsa

Makes 15 servings

Preparation time: 10 minutes,

plus 1 hour to chill

Cooking time: 3-4 minutes

Serve with corn tortilla chips.

8 serrano chiles, stemmed

2 pounds tomatillos, rinsed

1/2 white onion, diced into small pieces

1 garlic clove, peeled

1 tablespoon apple cider vinegar

1 bunch cilantro, thick stems removed

Salt and pepper, to taste

Juice of 1-2 limes, or to taste

In salted boiling water, cook the serrano chiles and tomatillos until just soft, about 3 to 4 minutes (tomatillos will lighten). Puree the chiles, tomatillos, half of the diced onion, garlic and vinegar. When well blended, add the cilantro, salt and pepper, and pulse a few times (do not over-blend). Transfer to serving dish and add remaining onion and lime juice. Adjust seasonings as needed. Chill until cold.

Per serving: 24 calories (percent of calories from fat, 21), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, 1 gram fat, no cholesterol, 1 milligram sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509