Avocado Nights!
Ingredients:
- 10 Avocados
- 2 Lemons
- 6 Leaves fresh basil
- salt and pepper to taste
- 2 cans chopped tomato
- 4 leaves fresh basil
- 0.5 chopped onion
- 2 cloves peeled garlic
- 2 sweet orange mini peppers
- Salt and Pepper to taste
- 2 cans chopped tomato
- 3 tbsp chopped fresh cilantro
- 5 Jalapeno or Serrano Chili
- 3 cloves garlic peeled
- 0.5 chopped onion
- salt and pepper to taste
- 1 can of corn
- 0.5 Red onion chopped
- 2 tbsp Parsley
- 2 Lime
- 1 cup frozen mango thawed
- 2 Limes
- 1 tbsp Honey
- 0.5 cup Red onion chopped
- 2 tbsp Fresh Parsley
Directions:
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
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.