Monday, April 23, 2012

Guacamole Salsa

Guacamole is an excellent appetizer/side dish to serve especially once the warm weather comes around. I think what makes this dish so popular is that it’s easy to prepare and made with fresh ingredients. And may I add the perfect pair to an ice cold beer. JI know I have said this before, but it’s amazing what simple and fresh ingredients can create! The last couple of weeks, I have played around with a couple of guacamole recipes. Although I plan on sharing the other two, this ‘guacamole salsa recipe’ is in the lead for being my favorite! There are three things I love about this recipe: For one, there are two steps to making this recipe and then it’s ready to serve. Also, this guacamole salsa can be served with chips, over tacos, and even as a topping on your favorite burger. Additionally, while traditional guacamole can brown quite quickly, this recipe holds up pretty well for a couple of days. Blending the avocados with romaine lettuce leaves not only gives the guacamole awesome color, but texture. Personally, had I had spinach leaves in my fridge at the time, I would have thrown that in there too! Can you imagine the color and all the nutrients you’d get from adding spinach?! I hate to admit this, but I ate this guacamole all week. And I was quite disappointed when it was all gone. It was that good!

Guacamole Salsa
Serves 4


2 large avocados
1 garlic clove
1 jalapeño pepper, cut length wise and remove seeds
½ teaspoon salt
Juice of 1 lime
2 romaine lettuce leaves
1 7oz can green pickled jalapeños
½ teaspoon olive oil

  1. Cut and remove the seed from both avocados. Also, spoon out avocados into blender.
  2. Add in garlic clove, jalapeño, salt, lime juice, lettuce leaves, and olive oil into the blender. Slowly add in half of the liquid from the 7oz can of green pickled jalapeños into the blender.  Blend for 4 minutes, or until ingredients are well blended together. 
 Tip: When choosing avocados, pick them semi-hard and place them inside a paper bag. Leave the avocados inside the paper bag and outside of the refrigerator for 2 days, 3 days max, before use.

Source: L.Chavez. Sweet,Spicy, and Sassy Original.

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