Fruit Salsa Topping For Guacamole Food

GUACAMOLE SALSA

Steps:

• Gather the ingredients. Preheat the oven to 500 F.
• Roast the jalapeño pepper over an open flame on your gas range (or with a kitchen torch), turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don't burn your fingers.
• Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
• Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the preheated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
• Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
• Remove the skin and stem from the jalapeño. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa, remove the seeds.
• Cut open the avocados and remove the flesh, discarding the peels and pits.
• Add the jalapeño, roasted vegetables, avocado, salt, and pepper to a food processor. Add the cilantro and begin blending.
• Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
• Taste and add more salt and pepper to taste. Serve immediately.

STRAWBERRY AND MANGO GUACAMOLE

Steps:

• Scoop the flesh of 2 of the avocados into a bowl and mash with a fork. Stir in the lime juice and season with salt and pepper.
• Dice the remaining avocado. Stir it into the mashed avocado along with the strawberries, cilantro, onions, cumin, mangos and jalapenos. Season again with salt and pepper.

SPICY SHRIMP TOPPING FOR GUACAMOLE

Steps:

• Put the shrimp in a medium bowl, drizzle with the olive oil and toss to coat.
• In a small bowl, combine the chili powder, cumin, salt, cayenne, black pepper and lime zest. Sprinkle the spices over the shrimp and toss thoroughly to combine.
• Pour the guacamole into a serving dish. Mound the spiced shrimp on top and serve immediately.

CHUNKY MANGO GUACAMOLE

Steps:

• Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.

CHARRED PINEAPPLE GUACAMOLE

Steps:

• Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice.
• Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside.

GUACAMOLE TOPPINGS

Steps:

• Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes sprinkle with the black pepper garnish. Serve immediately.

SALSA GUACAMOLE

Steps:

• In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.