Friday, May 6, 2011

Avocado Salsa

Between Book Signings and Canucks games, one needs to keep eating. I think many of us are watching the NHL finals as we go from one series to the next always hoping for our favorite team to win. With that of course comes the question, "Who's going to host and cook for the next Canucks party?" We hosted the party with unexpected guests all the way from Steinbach, Manitoba, Betty & John Reimer, another MGCC gal who drove out for the book signing events this weekend.

Here's another fantastic guacamole dip that you need to add to your party menu. So let's all sit down, chomp on some good appetizers and don't forget about adding a plate of Hearty Natchos. These go really well and let's continue to cheer hard for the Canucks! They are on a winning streak. The Natcho's and guacamole dip are both variations from our famous Chef Dez.

Ingredients
  • 2 soft avocados
  • juice from 1 large lemon
  • 1/4 yellow bell pepper, finely diced
  • 1/4 red bell pepper, finely diced
  • 1/4 red onion, finely diced
  • 1/2 fresh jalapeno, minced
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp sambal oelek
  • 1/2 tsp sugar
  • salt and pepper to taste

Method
  1. Cut, pit, and peel the avocados.
  2. Mash them in a medium bowl with the juice.
  3. Add all of the other ingredients to the bowl and mix together.
  4. Refrigerate until needed.
  5. Serve with your favorite pita bread, or taco shells.
  6. This recipe can easily be doubled.
Who would of thought that the Canucks would be on a winning streak? Who's hosting on Saturday?


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8 comments:

  1. Mmm, I do love avocado!

    The new header on the website looks great! The aprons are adorable - I would love to sew my own. Can you share the pattern number?

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  2. Go Canucks! I wake up to Praise106.5 every morning- Jim, the morning guy is a big fan, heard their up 3-1 and are home on Sat. It would be lovely if they won!!!!

    I can't wait to order the cookbook!

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  3. I've been enjoying this blog for the last month. I have been living in Mexico for the last 5 years (serving as a missionary). One of the things I learned quickly from the Mexican women about making Guacamole (or avocado salsa in this case) is to save the pits from the avocados. If the avocado salad is made hours in advance to service, putting the pits into the mix helps to prevent the avocados from turning brown. The pits can also be put into the salad if there are left overs to help keep the salsa fresh.

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  4. Thank-you so much Jen from someone who has experience working with avocados. We have all learned something new...Thank-you for this excellent tip.

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  5. Wow, this recipe is awesome! It's hard for me not to eat it all straight out of the bowl! :)

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  6. This recipe looks great -- AND I love your new header. Those aprons are great!

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  7. My friend Janet, sister of Bev, told me about this blog, and so tonight we made the Avacado Salsa. Excellent! In my usual style of cooking I added a few things - a tomato, the pulp of the lemon, and of course more garlic! This is a keeper!
    Pauline Steinmann

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  8. The leaving of the pit is an old wives tale. Guy Fieri did an episode from the owner of MOMOCHO in Ohio City (OH)....in order for the guac. to stay green, you need to keep it from air b/c the air *oxidizes* the avacodo. Put plastic wrap over the guac. and tightly squeeze it down to touch the guac.

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