California 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.

AVOCADO SALSA

Steps:

• Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

TROPICAL AVOCADO SALSA

Steps:

• Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
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MEXICAN AVOCADO SALSA

Steps:

• Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
• Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

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.

CALIFORNIA AVOCADO SALSA

Steps:

• In a bowl, combine the first eight ingredients. Serve immediately with chips.

CALIFORNIA AVOCADO SALAD

Steps:

• Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.

PEPPER AVOCADO SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

COLOMBIAN AVOCADO SALSA

Steps:

• Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.

AVOCADO SALSA

Steps:

• In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
• In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
• Pour over corn (or cucumber) mixture; toss to coat.
• Cover and refrigerate overnight.
• Just before serving, chop avocados and stir into salsa.
• Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.

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.

AVOCADO SALSA

Steps:

• Gently mix avocados, tomato, onion, cilantro, lime juice and chillies in medium bowl.
• Season salsa to taste with salt and pepper.
• (Salsa can be prepared 2 hours ahead; cover and refrigerate.).

FRESH CALIFORNIA SALSA

Steps:

• In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

COLOMBIAN AVOCADO SALSA

Steps:

• Purée chiles, vinegar, and 1 teaspoon salt in a blender.
• Transfer to a bowl and stir in remaining ingredients.
• Chill until ready to use.

AVOCADO AND CILANTRO SALSA

Steps:

• Peel avocadoes and tomatoes and dice into small chunks.
• Mix with onions, cilantro, garlic and jalapeno peppers.
• Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.

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.