Asian Avocado Salsa Food

AVOCADO SALSA

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

ASIAN AVOCADO SALSA

Steps:

• Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
• Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
• Sprinkle salsa with toasted sesame seeds and serve chilled.
• *Available in the Asian foods section of some supermarkets and at Japanese markets.

AVOCADO SALSA

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA

Steps:

• For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
• Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
• For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
• When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

CHUNKY AVOCADO-PAPAYA SALSA

Steps:

• Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

TINA'S AVOCADO SALSA

Steps:

• In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

AVOCADO SALSA

Steps:

• Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
• Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA

Steps:

• Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
• Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Available in the Asian foods section of some supermarkets.

AVOCADO-ORANGE SALSA

Steps:

• Gently combine all ingredients in medium bowl.
• Chill before serving, if desired.
• Serve with grilled meat or on salad.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.