Here is another family fav! I make a batch of my avocado cilantro salsa just about every weekend and we haven’t gotten tired of it yet! It is the BEST this time of year when we have fresh tomatoes and peppers right out the garden!! Is it just me, or does veggies straight out of your garden or fresh from the farmer’s market just taste SO MUCH BETTER? It really isn’t a comparison…but most of the store produce is picked when it isn’t ripe and trucked 100’s or 1000’s or more miles before it gets to you. Then it might be ripened with Ethylene gas. Yuck!! No wonder straight out of the garden tastes better:)
These little gems came right out of our garden. They aren’t perfect looking, but trust me when I tell you that they tasted AMAZING!!
Here are all the players that you need to make my avocado cilantro salsa. First up two ripe avocados. You don’t want them too soft or you’ll end up with more of a guacamole than a salsa. Do you know the tip for finding the perfect avocado? First find one that is very dark green with a bit of a give. Then look on the top of the avocado, where the stem was connected, pop off that little cap. Underneath should be green and not brown. Now you will pick a perfect avocado every time:)
Next up, 5 or 6 tomatoes. You can really use any variety that you like, but I usually use romas. I do this because they have less water content than most tomatoes, and I don’t want a watery salsa. This time I used what was ripe in the garden. So we have a couple of vine ripes and then some cherry tomatoes. I say just use whatever you can get that is the freshest!
Time for the heat! I usually use a jalapeno because that is what is growing in my garden. But I saw this cayenne at the Farmer’s Market and went for it. The Cayenne Pepper is a red, hot chili pepper that is most well-known in ground form as the spice Cayenne Pepper. It is on the low to medium heat range.
To round out the team for the avocado cilantro salsa, you will need one lime, 1/2 of medium-sized red onion and one bunch of cilantro.
Wash all your veggies. Chop your tomatoes in half and then give them a gentle squeeze over the sink or trash can. This will release any excess water that is contained in the tomatoes, so your salsa isn’t watery. Scoop out the ribs and seeds of your pepper to your liking . Remember all the heat lies in the ribs and seeds. Finely chop your onion and cilantro.
Cut your avocados in half and pop out the pits. Then take your knife and carefully score your halves both length and width wise. Finally use a large spoon to scoop out your already chopped avocado pieces. Clever, right?
Combine all your chopped veggies in a large bowl and add the juice of one lime. Add salt, pepper and chipolte chili power to taste. Chill for 30 minute or more (the longer the better as all the flavors infuse. Serve the avocado cilantro salsa with tortilla chips or homemade pita chips. I’ll show you that recipe next;)
- 2 ripe avocados
- 5 or 6 tomatoes
- Jalapeno
- 1 lime,
- ½ of medium sized red onion
- 1 bunch of cilantro
- 1 tbsp chipolte chili pepper
- Salt and Pepper to taste
- Wash all your veggies.
- Chop your tomatoes in half and then give them a gentle squeeze over the sink or trash can. This will release any excess water that is contained in the tomatoes so you salsa isn't watery.
- Scoop out the ribs and seeds of your pepper
- Finely chop your onion and cilantro.
- cut your avocados in half and pop out the pits
- Take your knife and carefully score your halves both length and width wise.
- Use a large spoon to scoop out your already chopped avocado pieces.
- Combine all your chopped veggies in a large bowl and add the juice of one lime.
- Add salt, pepper and chipolte chili power to taste.
- Chill for 30 minute or more (the longer the better as all the flavors infuse.
- Serve with tortilla chips or homemade pita chips
