Fast 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:

• 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.

FAST AVOCADO SALSA

Steps:

• Chop avacado.
• Core tomato, cut in half, squeeze out seeds, discard seeds and chop remaining tomato.
• Chop spanish onion.
• Combine chopped avocado, tomato, onion and add salsa.
• Let sit in fridge for 30 minutes to allow flavors to blend.
• If you are going to do salsa ahead more than 30 minutes, squeeze the juice of half a lime to prevent avocado from turning brown.
• Best eaten the same day as avocado darkens, but still tastes great!
• Put on top of grilled burgers.

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.

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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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.