Whipping up some of this Avocado Salsa for some black bean and kale taco dinner this evening. It’s way too hot in our apartment to think about doing anything with the stove or oven tonight!
I’m pleased to report back to you on the results of two raw dips I tested this weekend. One was my little creation based on the tomato and avocado that needed using in my fridge, and the second, another recipe from Terry’s upcoming book for Mexican Pumpkin Seed Pate (Sikil Pak).
This avocado salsa is kind of like guacamole and pico de gallo had a baby… and then threw in some corn for fun. 🙂 It’s delicious.
1 or 2 ripe haas avocado
2 tbsp. of lime juice
1 medium tomato, seeded and chopped finely
2-3 tbsp. of finely chopped white onion
1 minced garlic clove
1 large handful of cilantro, chopped finely
1/4 c. of fresh or frozen corn kernels*, optional
salt & pepper, to taste
cayenne pepper or 1/2 a jalapeño, chopped finely, optional
1. Scoop out avocado into a bowl. Add lime juice…
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