My collaboration with Foodie Home Chef continues. She has supplied this brilliant post for a great Salsamole and even has two different methods. Check out her great site, Foodie Home Chef, for more tasty and innovative recipes!
Salsamole Two Ways
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 http://foodiehomechef.com/recipe/avocado-facts-preparing-techniques/)
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
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. Try to 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…
Layer in a glass bowl (with a lid):
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 http://foodiehomechef.com/recipe/avocado-facts-preparing-techniques/)
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
Using 2 spoons; gently toss & mix till everything is well combined. Cover & refrigerate for 30 min to 1 hour, taste & adjust salt if needed. Try to keep the avocado cubes as whole as possible. Serve with tortilla chips or scoops.
Tips & Suggestions
1. You can find various brands of this type of salsa in most supermarkets in the deli or produce areas.
