We are fortunate to have several avocado trees in our backyard. Once we learned that cados do not ripen on the tree, we have been enjoying bounties of guacamole as long as we plan a week ahead. We pick ten or so at a time and let them ripen in a brown bag with one banana. They are buttery wonderful soft after 5-7 days. Tonight we had some veggie crumble and a few fresh salsas. We weren’t able to make our corn or mango salsa, because we didn’t have the ingredients tonight. But we did have some frozen papaya which pinch hit perfectly for the mango chutney. We enjoy the salsas and avacado mash with crunch wraps, taco rice bowls or tortilla salad.
Avocado Nights!
Ingredients
Basil Guacamole
Mild Salsa
Spicy Salsa
Corn Salsa
Mango Salsa
Instructions
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We realize its not traditional, but if we make a lovely fresh basil guacamole. Simply mix the avocado with the juice of two lemons, chiffonade' the basil leaves and crush with potato masher or large fork.
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For the two tomato based salsas, we use the food processor and pulse until we have it as chunky or smooth as we like for the meal. If time permits, we try and make the salsas in the morning so they have time to get to full flavor. We also roast our hot peppers on the stove top grill. The mango salsa also uses the food processor. But the corn salsa just gets tossed together. Serving them in mason jars makes left overs easy.
