Warm Avocado Salsa Recipes

AVOCADO SALSA

Steps:

• Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
• In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

WARM AVOCADO SALSA

Steps:

• Coat a medium skillet with cooking spray.
• Saute the tomatoes over medium-high heat until they soften, 2-3 minutes. Add the scallions, onion, adn chile pepper.
• Reduce the heat to medium.
• Add the avocado, lime juice, salt, and black pepper. Mix gently until the avocado is just warm.
• Stir in the cilantro and serve immediately.

GREEN AVOCADO SALSA

Steps:

• Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.

COD WITH WARM AVOCADO SALSA

Steps:

• Sprinkle salt and pepper on the cod.
• Heat the oil in a medium frying pan.
• Pan-fry the cod for 5-6 minutes or until just cooked through.
• Add the white wine vinegar and lime juice.
• Cook for a further 30 seconds.
• Remove the fish and place on a serving plate, keep warm.
• Stir the tomatoes, avocado and chervil into the pan until warmed through.
• Do a taste check, add more lime juice if needed.
• Place the warmed salsa on the fish and serve.

CALIFORNIA AVOCADO SALSA

Steps:

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

AVOCADO SALSA

Steps:

• Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine.
• Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and salt and pepper to taste to tomatillo mixture, gently tossing until just combined. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap.

AVOCADO SALSA

Steps:

• Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.