Avocado Relish Food

AVOCADO-RED ONION RELISH

Steps:

• Combine avocados, red onion, and lime juice. Season with salt and pepper.

AVOCADO RELISH

Steps:

• broiled chicken or fish. Makes 4 servings, about ½ cup each In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Each serving is about ½ cup.

AVOCADO RELISH WITH CILANTRO PESTO

Steps:

• Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.

AVOCADO CORN RELISH

Steps:

• Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
• Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
• Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

DELICIOUS GRILLED TRI-TIP WITH AVOCADO RELISH

Steps:

• Combine all the Spice Blend ingredients together in a bowl, mix to a uniform blend comes together.
• Coat the steak fully with the blend, refrigerate covered for a minimum of 1 hour, this can be done a day in advance, store refrigerated in an airtight container.
• Heat a grill pan or grill to medium high heat. If using a grill pan also heat an oven to 350℉.
• Combine all ingredients for the relish, except the avocado, together in a bowl until incorporated.
• This can be done a few hours in advance as well, even a day or two ahead, if you leave out the fresh herbs, and store airtight in the refrigerator. Pull out an hour ahead of use if you make this ahead.
• Add the avocado just before you're ready to serve.
• Rub the oil on the steak just before cooking.
• Place the steak on the grill or pan, cook for 30 seconds, then turn 45 degrees, cook another 30 seconds. Flip the steak and repeat cooking this side the same as the other. If you're using a pan, move it to the oven and cook until desired doneness.
• If using a grill, turn the heat down to medium, medium low, cover the grill and cook to desired temperature.
• When steak is done, allow to rest for 5 minutes before slicing.
• Slice and plate steak, topping with the finished relish, serve and enjoy!

MESA GRILL-STYLE AVOCADO RELISH AND JICAMA-CUCUMBER SALSA

Steps:

• To make the salsa, whisk together the juices, zest and oil in a large bowl and season with salt and pepper
• Add the cucumber, jicama, onion and cilantro and mix to combine and taste for seasoning
• Cover and refrigerate for at least 30 minutes to allow flavors to meld
• For the relish, put the avocado halves in a large bowl, add the lime juice and salt and pepper and coarsely mash with a fork
• Fold in the onion, serrano and cilantro and gently mix to combine
• Taste for seasoning, add more salt and pepper and if needed, a touch of honey
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AVOCADO RELISH

Steps:

• Dice avocado and fold in remaining ingredients.
• Correct seasoning.

AVOCADO RELISH

Steps:

• In small bowl, combine avocado and lime juice; set aside.
• In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
• Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
• Just before serving, stir well.
• A nice addition to broiled chicken or fish.

CORN AND AVOCADO RELISH

Steps:

• In a heavy 2-quart saucepan combine all ingredients except avocados. Boil corn mixture, stirring occasionally, 5 minutes and cool completely. Corn mixture may be made 1 week ahead and chilled, covered.
• Strain corn mixture through a sieve into a bowl, reserving cooking liquid. Halve, pit, and peel avocados. In a bowl mash 1 avocado half. Finely chop remaining avocado and add to mashed avocado with corn mixture and 2 tablespoons reserved cooking liquid, tossing to combine well. Relish may be made 1 hour ahead and chilled, its surface covered with plastic wrap.

CHICKEN SAUSAGE BUNS WITH AVOCADO RELISH

Steps:

• HowToStep
• Preheat barbecue to medium. ##Oil grill. Barbecue sausages turning halfway, until cooked through and an instant-read thermometer inserted into burger reads 165°F, about 10 minutes. ##Meanwhile, whisk together lime juice, honey, oil and cumin in a large bowl. Add corn, black beans, avocado, bell pepper, cilantro, salt and pepper and toss to coat. ##Place a sausage into each bun, then top with salsa.

TOMATILLO-AVOCADO RELISH

Steps:

• Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.