Tuesday, April 16, 2013

avocado & three chile salsa

this is "no-cook" week at food network's "sensational sides mixed with spring produce fest" and i decided to share an unusual and delicious salsa.  now, i must confess, there is a little bit of cheating here.  the "unusual" ingredient is a couple of hard boiled eggs...not exactly no cook.  but i often have hard boiled eggs in the fridge...a perfect protein snack...so this was no cook for me today.  if you want to stay pure with this week's theme,  pick up a cup or so  of chopped eggs at your market's salad bar.  either way, this easy-breezy, fast recipe is worth "cheating" a bit.

i first had a similar salsa at a south american restaurant years ago in new york .  they used different chiles but i experimented with ones i could find locally.  i love this with tortilla chips and as a topping for soft tacos (beef, pork, chicken or vegi), but have also used as a accompaniment to steak, roasted chicken or fish.  whatever you do, don't leave out the aforementioned hard boiled eggs.  they add body, texture and taste.  wonderful!

avocado & three chile salsa
3 large new mexican or anaheim chiles, coarsely chopped
1 jalapeno chile, coarsely chopped, seeds removed if desired, i don't cause i like it hot
1 canned chipotle chile in adobo sauce
1/4 cup seasoned rice vinegar
large pinch salt
2 large avocados, peeled, seeded and coarsely chopped
2 hard boiled eggs, chopped
1 large heirloom tomato, chopped
1/2 large white onion, diced
1 cup chopped cilantro
sea salt
freshly ground black pepper

add the chiles, vinegar and salt to a blender and puree.  in a medium bowl, add the avocado, eggs, tomato, onion and cilantro.  stir to combine.  pour in the chile puree and gently mix together all ingredients.  season to taste with salt and pepper.

it is "no cook" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends: 

Jeanette's Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
FN Dish: Go Raw With Shaved Salads
Domesticate Me: Shaved Brussels Sprouts and Cauliflower

my best,
red or green 
napa farmhouse 1885

please follow us on facebook

Follow Me on Pinterest

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

1 comment:

  1. What a terrific concept. A "No Cook" week when all food is naturally prepared, fresh and raw. I like it!