Tinas Avocado Salsa Recipes

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TOMATO & AVOCADO SALSA



Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 7

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

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.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

AVOCADO SALSA



Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories     Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

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



Avocado Salsa image

Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.

Provided by Nigella Lawson : Food Network

Time 10m

Yield serves 8 as a condiment

Number Of Ingredients 6

2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

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.

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Avocado Salsa

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

NINFA'S AVOCADO SAUCE



Ninfa's Avocado Sauce image

When I was growing up in Houston, there was a wonderful restaurant in our neighborhood called Ninfa's. Our favorite sauce was the Avocado Sauce that they put on the table.

Provided by Gone Fishin

Categories     Low Protein

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

1 ripe avocado
1/4 cup sour cream
1/4 cup milk
1 teaspoon minced onion
1 garlic clove, mashed to a pulp with 1/4 teaspoon of salt
1 tablespoon of minced fresh cilantro (or 1/4 teaspoon of dry)
1/2 teaspoon hot pepper sauce
6 tablespoons lemon juice

Steps:

  • Peel the Avocado and smash to a smooth pulp. Add the remaining ingredients and blend with a wire whip. Let stand for at least an hour before serving.
  • Increase to taste garlic, cilantro or pepper sauce.

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Avocado Salsa

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Avocado Salsa

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Avocado Salsa

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

TINA'S AVOCADO SALSA



Tina's Avocado Salsa image

Every time I make this dish, I get asked for the recipe. It is so easy and delicious. If you like avocados and salsa, you'll love this recipe.

Provided by Tina Andre' Fox

Categories     Avocado Salsa

Time 1h5m

Yield 9

Number Of Ingredients 7

2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 40.8 g, Fat 17.3 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 794.6 mg, Sugar 4.1 g

AVOCADO SALSA



Avocado Salsa image

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don't have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Provided by Genevieve Ko

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 7

8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
1/4 cup coarsely chopped white onion
1/4 cup chopped fresh epazote or cilantro
2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 ripe medium Hass avocado, coarsely chopped

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.

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