Tag Archives: avocado

Creamy Avocado Salsa

Creamy Avocado SalsaI posted three salsa recipes in this blog’s first year and haven’t published one since. It’s not that I have stopped making salsa or fallen out of love with it. Ohhh no. I want to make it clear that I love salsa more now than ever. Men and friendships have come and gone, but salsa and me? We’re in it for the long haul.Creamy Avocado SalsaCreamy Avocado Salsa is a relatively new addition to my repertoire. I began tinkering with it a couple of years ago in an effort to match one of the offerings at a local taqueria, and it’s been a favorite ever since. Creamy Avocado Salsa is creamy, refreshing and delicious–we’re talking all the flavors of guacamole with a smooth, dippable consistency. Yum! If you’re going to try one new salsa recipe this summer, let this be the one.Creamy Avocado SalsaThis recipe is a snap to make. Simply pile an avocado, a tiny bit of onion, some garlic, half a jalapeño, fresh cilantro and lime juice into a blender with some salt and cold water, and let it rip. After about a minute, you’ll have a super smooth, bright green salsa. It’s pairs well with tortilla chips, of course, but may I also recommend trying it with cheesy scrambled eggs or sautéed shrimp or with zucchini noodles? Because it’s good with all those things.Creamy Avocado Salsa As with all my salsas, guacamole and other dips, this one is made with my own flavor preferences in mind. I love it the way it is, but I recommend that you taste and adjust as you go, adding more salt, jalapeño or lime until it’s exactly how you like it. You’ll notice that there’s a lot of wiggle room in the amount of water you can use in the recipe. The pictured batch was made with a large avocado and seven tablespoons of water to achieve the texture of a thick, creamy dressing, but you may like yours thinner or thicker. Start with a little water and adjust as needed until it’s to your preference.Creamy Avocado SalsaCreamy Avocado Salsa keeps shockingly well considering the usual trajectory of avocado-based treats. It’ll stay good in the fridge for a couple of days, but if you’re anything like me, it won’t last that long.Creamy Avocado Salsa

Creamy Avocado Salsa
makes about 1 1/4 cups

1 medium-large ripe avocado
2 tablespoons finely diced onion
1/2 clove garlic
1/2 jalapeño (with or without ribs and seeds)
1/3 cup fresh cilantro leaves, loosely packed
2 tablespoons fresh lime juice (about 1 medium lime)
1/4-1/2 teaspoon Kosher or sea salt
4-8 tablespoons cold tap water

For serving:
tortilla chips
cheesy scrambled eggs
sautéed or grilled shrimp
zucchini noodles
literally whatever you can imagine

Combine avocado, onion, garlic, jalapeño, cilantro, lime juice, 1/4 teaspoon salt, and 4 tablespoons of cold tap water in a high-powered blender. Blend until smooth, stopping to scrape down the sides as necessary. Continue to blend in more water by the tablespoon, until the texture is like a thick, creamy dressing (or to your specific liking). Taste for salt, acid (lime) and heat (jalapeño) and adjust as desired.

Serve with tortilla chips or whatever you like. Creamy Avocado Salsa will keep in an airtight container in the refrigerator for a couple of days. Stir before serving.Creamy Avocado SalsaCreamy Avocado SalsaCreamy Avocado Salsa

My Favorite Guacamole

 Does anything say game day more than chips and dip? Maybe like…wings, but for the purposes of this blog, let’s go with “no.” You simply can’t have game day without chips and dip! I mean, when it comes down to it, everybody’s mostly there for the food, am I right?!

I mentioned yesterday that football isn’t my thing, but that won’t discourage me from accepting an invitation for a Super Bowl party. Ohhhh no. I’ve got a strategy.

I’ll come over and make nice during the pre-game show, and then while everyone else is yelling at the TV about first downs and safeties, I’ll be in the back demolishing the guacamole I brought for “everyone.” And by “everyone,” I mean “you may all have two bites and the rest is for me, okay?” 

You see, I make ridiculous guacamole. There’s nothing fancy about it–it’s just some vegetables mashed together–but everywhere I take it, it becomes a hit. My friend, David, insists that I make the best guacamole in the world. I don’t know about the world, but how about the best in the four block span between our apartments?

Maybe just my block?

Just my building? Yeah, that sounds reasonable. Let’s go with that.

So, what makes this recipe such a crowd pleaser? It’s all made to taste. Since vegetables are seasonal, and this entire recipe relies on fresh vegetables, the stellar recipe I made in April can taste very blah come October. So taste, taste, taste. 

Start with ripe avocados. They should have a little give when you press the skin lightly with your fingers. If they are super squishy, back away–the insides are probably black and watery. Gross. So grab three ripe avocados. Pit them and scoop the flesh into a large bowl. Then dice half a small onion and add that too. You may use red or white here, but red tends to have a stronger flavor. If raw onion isn’t your favorite thing, go for the white variety. Me though? I like raw onion on everything.

Next, dice up a couple of fresh jalapeños. If you are sensitive to heat, remove the seeds and ribs with a spoon. Then, dice it up. Regardless of how spicy you like your guacamole, it’s a good idea to taste a tiny piece of the jalapeño before adding it to the bowl. If it’s crazy-burn-your-tongue-off hot, maybe only add one full pepper. If it’s mild, go ahead and add two. The batch pictured has two whole large jalapeños, one with seeds and ribs, one without. Oh, and a quick reminder to always wash your hands thoroughly after handling hot peppers. And for the love of everything, don’t touch your face! I made that mistake in 2011, and it took an hour to stop burning 😁

Don’t be like me. 

 Anyway, mince up some garlic and add it to the bowl. I like two whole cloves, but if you’re sensitive to raw garlic, only add one. Squeeze in the juice of a lime and sprinkle in 1/2 teaspoon salt. Then, grab a potato masher or a fork and mash the living daylights out of everything until it’s to your desired consistency. Fold in some chopped cilantro and taste and adjust. Need more heat? Add more jalapeño! Need more lime? Squeeze another one! Not salty enough? I usually end up adding an additional 1/4 teaspoon, keeping in mind that the chips are salty too. Then put it in a cute bowl and serve it with tortilla chips. 

I know many people like their guacamole with diced tomatoes. I do too, but the February tomatoes I saw at the market yesterday were just too sad to use. If you find some that look good, by all means, use them! I recommend using two or three medium tomatoes that have been seeded. Just dice them the same size as the onion and jalapeños.

So, this weekend, make this guacamole and bring it to your Super Bowl party. It may not be the best in the whole world, but it’ll be the best at your get-together 😊 

Need more game day food? Check out my Artichoke Dip, Restaurant-Style Salsa, and Double Chocolate Fritos Cookies!

Classic Guacamole
makes about four cups

3 large ripe avocados, peeled and pitted
1/2 small red or white onion, diced small
1-2 jalapeños, diced small (ribs and seeds removed, optional)
1-2 cloves garlic, minced
juice of 1 lime
1/2 teaspoon Kosher or sea salt, plus more to taste.
1/4-1/3 cup cilantro leaves, chopped
tortilla chips, for serving

In a large bowl, combine avocados, diced onion and jalapeño, minced garlic, lime juice, and salt. Use a potato masher or fork to thoroughly mash all ingredients together. Use a silicone spatula or wooden spoon to fold in cilantro. Transfer guacamole to a serving bowl, and serve immediately with tortilla chips.