Mild & fresh avocado salsa
Welcome, spring! Things are feeling different around here. Different weather, different flowers, different food showing up in the vegetable box. Different appetite.
Comfort food is on the brain less, and really juicy and cooling foods seem that little bit more appealing. Al fresco foods like chips and salsa are where its at now. Chips and salsa, cold beer, sea breeze…
OK no. No there is not a sea breeze in London. But still. Salsa is good.
So this is what we’re going to do. We’re going to make the freshest, easiest salsa you can imagine.
The tomatoes are left whole, seeds and all, so it’s chock full of nutrients, cooling and moist. A single green chili adds flavour but no heat. This is extremely mild. Friendly to kids and the general spice-phobic. Friendly to the sensitive stomach that had too many margaritas last night.
But if you want a kick, you’re very welcome to bring in some jalapeno. If you want more punch, throw in some extra cilantro. It’s got to feel right for you.
It is easy because you’re going to let your food processor do most of the work. You get a head start by blitzing most of the ingredients in there before moving on to the bowl. It will take you, like, 5 minutes to get that salsa on your patio.
This salsa works as a dip, but is also a great topping for a simple salad, a quesadilla or a tostada. Pair it with something spicy and it will cool things right down.
Since it is nothing but fruit and veg, every ingredient needs to be fresh, ripe and awesome quality.
I know you won’t let your salsa down.