Southwestern Avocado Salsa Food

SOUTHWEST PORK CHOPS WITH AVOCADO SALSA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Meanwhile, sprinkle taco seasoning evenly onto both sides of chops.
• Add chops to skillet; cook 3 min. on each side or until done (145°F). Remove chops from heat; let stand 3 min.
• Meanwhile, cut 1 lime half into 4 wedges; reserve for later use. Combine cucumbers, avocados, onions, garlic and cilantro in large bowl. Squeeze juice from remaining lime half. Add to vegetable mixture; mix lightly.
• Serve chops with cucumber mixture and reserved lime wedges.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

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.).

GREAT AMERICAN SOUTHWEST SLIDERS WITH PRICKLY PEAR AND GRILLED AVOCADO SALSA

Steps:

• Heat an oiled grill to 400 degrees F or heat an oiled grill pan.
• For the salsa: Slice the red onion into thick slices, about 1/2-inch thick. Cut avocado in half and remove the pits. Grill the onion and avocado halves on an oiled grill until slightly charred. Remove the onion to a cutting board and dice. Scoop avocado flesh into a bowl and add 1/2 cup of diced grilled red onion. Stir in the diced cactus, cilantro, cumin and chipotle pepper sauce. Mash the mixture and mix well. Add the garlic, tomato and lime juice and combine well. Season with kosher salt and pepper, to taste. Press plastic wrap onto the surface of the salsa and cover and refrigerate until ready to use.
• For the sliders: In a large bowl, combine the beef, chorizo, tortilla chips, 2 teaspoons salt and 3/4 teaspoon pepper and mix gently. Form into 18 golf ball-size rounds, then flatten and shape into a size to fit the buns.
• Oil the grill and put the burgers on the grill. Tent the burgers with foil or a hotel pan and squirt with water to create steam. Grill the burgers until desired doneness, about 3 minutes per side for medium. After turning, divide the slices of Monterey jack among the burgers. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
• For the crema: In a small bowl, whisk together the crema and chipotle hot sauce, to taste.
• Put the burgers on the roll bottoms and top with salsa and crema. Cover with the roll tops. Stuff the prickly pears with tortilla strips and serve alongside the sliders.

SOUTHWESTERN CHEESE GRITS BREAKFAST BOWL WITH AVOCADO SALSA

Steps:

• Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes.
• While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper.
• When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
• Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.
• To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.

SOUTHWESTERN AVOCADO SALSA

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl.
• Add the tomato, avocado, green onion, and cilantro to the blackbean and corn mixture.
• Fold the ingredients together, refraining from smashing the avocados.
• Pour the fresh lime juice over the salsa.
• Serve with tortilla chips, or on fish or burgers.