Why not put a fun spin on the name? After all, it is truly a blessing to discover something that’s this easy to make, this healthy, AND this delicious. Much like the Organic Garden Salsa, this one works great as a fit snack with blue corn chips or a topping on items like burgers, tacos, burrito bowls, and – are you ready for this? – chili (dare you to try it)! This blend of dry salsa ingredients and the infamous creamy mashed avocado is a casual classic, and my recipe works in some carefully tested proportions that boost the flavor without tainting the original idea.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Yields: 2 meals
What to use:
- 2 avocados, cut into halves, peeled and pitted 1 Roma tomato, diced
- 1/2 white onion, finely chopped
- 2 cloves garlic, chopped
- 1/2 jalapeño, finely chopped (eliminate this item for a mild taste)
- 2 sprigs cilantro, stems removed
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne
- The juice of 1/2 lime
What to do:
Combine avocado, tomato, onion, garlic, and jalapeño in a large mixing bowl. With a spoon or potato masher, vigorously mash contents together until the avocado is more creamy than solid in texture.
Add in cilantro leaves, sea salt, cumin, cayenne, and lime juice, then stir well for an even mix and desired consistency.
Serve immediately with blue corn chips. Olé!
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