Salsamole Two Ways

May 10, 2016

I'm always looking for new & tasty ways to add more healthy avocado into my diet & this really fits the bill. I've included 2 ways to make this recipe, one easy version from scratch & the second is even easier when you don't want to wait 6 hours for the scratch version.

Serves: 4 to 6

Ingredients

1 medium vine ripe, yet firm, tomato - chopped up somewhat small

4 average sized scallions, slice bottom parts 1/4" thick & the top green parts 1/2" - 3/4" thick

Roughly chopped fresh cilantro, 1/4 cup packed

2 Hass avocados, cut into 1/2" cubes (see Avocado Facts & Preparing Techniques in the Fruit category)

Juice from 1/2 small lime

1 Tblsp La Victoria Green Salsa Jalapeña extra hot (or use whatever brand & heat you desire)

1 tsp minced fresh garlic (ok to use store bought minced garlic in a jar)

1/2 tsp kosher salt

Fresh ground black pepper, 6 pepper mill turns

Tortilla chips or scoops for serving

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Salsamole Quick Version Ingredients:

15 oz tub of refrigerated premade salsa, medium heat (see Tip# 1)

2 Hass avocados, cut into 1/2" cubes (see Avocado Facts & Preparing Techniques in the Fruit category)

Juice from 1/2 small lime

2 average sized scallions, cut up the same way as in the scratch version above

1/4 tsp kosher salt

Fresh ground black pepper, 4 pepper mill turns

Tortilla chips or scoops for serving

Directions

1 Layer all the ingredients, in a glass bowl (with a lid), in the order listed.

2 Using 2 spoons; gently toss & mix till everything is well combined. Keep the avocado cubes as whole as possible.

3 With a damp sponge or paper towel; clean off the edge of the bowl, all the way around & down to where the ingredients begin.

4 Gently, but firmly, press a piece of plastic wrap on top of the mixture, being sure it's sealed to the inside edges of the bowl. This will ensure that no air will reach the Salsamole & cause the avocados to turn brown.

5 Cover & refrigerate for 6 hours to allow all the flavors to marry, then serve with tortilla chips.

6 If you don't eat it all the same day you make it, store the remaining amount it in the refrigerator for 2 to 3 days. Be careful to replace the plastic wrap, as instructed above. If you notice some liquid in the bottom of the bowl, just pour it off before serving again.

--Salsamole Quick Version Directions:

1 Don't want to wait 6 hours for the scratch version? Here's a quick version.

2 Layer all 6 Quick Version ingredients in a glass bowl (with a lid).

3 Using 2 spoons; gently toss & mix till everything is well combined. Try to keep the avocado cubes as whole as possible. Cover & refrigerate for 30 min to 1 hour, taste & adjust salt if needed. Serve with tortilla chips or scoops.