Tag Archives: jalapeno

Best Guacamole Ever!

Best Guacamole Ever!

This best guacamole ever recipe will definitely change the way you look at that mixture they call guacamole at the market. I find most of the brands out there both watery and mysterious. Why chance quality. The simple fact is, when my best guacamole recipe is so simple to make why settle for second rate! Even the amounts of finely chopped sweet onion, tomato, jalapeño and cilantro in this recipe are minimal so there’s not a whole lot of prep going on either. These amounts are just enough to add hints of lovely flavors and not take away from the sweet creamy California avocado’s.

Avocado’s are on sale just about every other week at the market so take advantage of this and load up. You can never buy too many and they don’t all have to be perfectly ripened right at that moment. They will ripen on your counter in a matter of days.

If I am not serving this best guacamole ever right away I put one of the avocado pits back into the middle of the guacamole, cover it with saran wrap and put it into the refrigerator until I’m ready. The saran wrap should go directly onto the surface of the guacamole so as not to let the dip oxidize and turn brown. If part of it does oxidize just skim that part off with a spoon and there will be a fresh green surface underneath. And, when making guacamole it’s best when it’s eaten the same day, or definitely by the next.

If you are a big fan of avocado’s you really need to try chocolate avocado mousse! My pulled beef taco’s would be incredible with the best guacamole ever. Serve up a variety of appetizer’s for your get together and add in Sweet potato fries  and salmon gravlax, both incredibly delicious and fun eats! A chocolate pecan pie just might put the party right over the top! Enjoy! 🙂

SAM_0154

IMG_3234

IMG_0668

IMG_0964

wholepiepecan

 

iphone pictures 718

iphone pictures 732

iphone pictures 722

iphone pictures 724

iphone pictures 738

iphone pictures 740

 

 

 

 

 

 

 

IMG_7686

guaconion

guactom

 

 

 

guacjale

guaccilan

guacoil

 

 

 

 

guaccut

guacfork

guacsiracha

 

 

 

 

guaclemon

IMG_7744

IMG_7767

 

 

 

 

 

 

Ingredients:

  • 3 small/med size ripened California avocado’s
  • 1/4 cup finely chopped Sweet or Vidalia onion (Georgia onion)
  • 1/4 finely chopped sweet tomatoes any color (cherry tomatoes, heirloom tomatoes…your fav)
  • 1/4 cup chopped cilantro (fill 1/4 cup first with whole leaves then chop that)
  • 1/2 of a lg jalapeno, finely chopped with seeds removed, approx. 2 tbsp
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp rice wine vinegar “seasoned” – (rice wine vinegar and olive oil are my secret ingredients that give the guac that little someting extra!)
  • 1 tsp fresh squeezed lemon juice
  • 1/4 Tsp salt
  • 1/4 Tsp Pepper
  • 2 dashes of your favorite hot sauce …I use Siracha (which is sold right next to the Tabasco)

Directions:

  1. Slice and remove avocado flesh from the skins as shown in the photo above and place in a large bowl, save one of the avocado pits to add to dip at the end
  2. Slice off any black or dark spots on the avocado’s and discard
  3. Finely chop sweet onion, tomatoes, jalapeno and cilantro and add to bowl with avacado’s
  4. Add in s&p and olive oil and rice wine vinegar
  5. Begin to slice halved avocado’s with a knife to help break them up
  6. Then begin to mash with a fork and stir around all of the ingredients
  7. Lastly add Siracha (hot sauce) and 1 tsp of lemon juice
  8. Mix gently to combine and add pit to the middle of the guacamole
  9. The pit helps to preserve guacamole until it get’s all eaten up 🙂
  10. Serve with chips, turkey or beef burgers, salsa …be creative!

Salsa 101


Salsa 101

When you learn to make my basic salsa 101 there will be no stopping you! It’s packed with flavor from the juicy summer tomatoes, sweet Georgia Vidalia onions, add in some fresh squeezed limes, chopped cilantro and jalapeño and you have yourself a fiesta!

When you know how to make a basic salsa the world your oyster! No food pun intended here, but seriously! From this salsa 101 recipe you can totally make it yours by adding in 1/2 cup of avocado, mango, pineapple or even cucumbers. Don’t be afraid to try adding your favorite’s to the basic recipe because that is how you learn to create, to taste different flavors. You can even try adding 1 cup of black beans to the salsa! YUM! Have fun and enjoy:)

Adding in the extra virgin olive oil and “seasoned” rice wine vinegar with the fresh squeezed limes keeps my salsa delicately balanced where one flavor isn’t over powering another. I love using the Georgia Vidalia onions because they are so sweet! If you are not a big onion fan these will surprise you for sure. You could also cut back on the amount of chopped onions even though I believe it’s a perfect amount in my salsa 101 when “finely” chopped. The beautiful thing about the salsa 101 recipe is you can use what ever tomatoes you want from heirlooms, to grape, to cherry, tiger tomatoes …what ever your little heart fancies!

You should try  Pulled Beef Taco’s to go with my salsa 101, or Zucchini Spaghetti, Roasted Garlic Bean Dip, or even Homemade BBQ Sauce on chicken wings and then end it with Drunk Blondies & a Bourbon Caramel Sauce and you will be The Belle of the Ball at your party!

IMG_3234

zucspaghetti

dipshrimp

IMG_7091

IMG_6622

 

 

 

IMG_7440

salsaonion

salsatom

 

 

 

salsajala

salsacilan

IMG_7458

 

 

 

 

IMG_7475

IMG_7479

 

 

 

 

Ingredients:

  • 2 heaping cups – (12 Compari tomatoes-these are a med/small size, can use Heirloom tomatoes, cherry, grape …your favorite tomato!  finely chopped
  • 1 packed cup – 1/2 of extra large Vidalia onion finely chopped
  • 2 tbsp – 1/2 lg jalapeño extra finely chopped
  • 1 cup cilantro coarsely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp “seasoned” rice wine vinegar
  • 2 tbsp fresh squeezed lime juice – 1 lime
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • OPTIONAL: dash of Siracha Hot Sauce or Franks or Tabasco

Directions:

  1. Finely chop tomatoes, Vidalia onion, jalapeño and cilantro
  2. Add to a large bowl
  3. Roll lime to get the juices flowing and squeeze over chopped veggie’s
  4. Add s & p, olive oil and seasoned rice wine vinegar
  5. Toss and serve with chips, chicken, fish, beef or pork!
  6. NOTE: Now that you have an incredible tasting basic salsa be creative and add 1/2 cup of chopped avocado, mango, pineapple, black beans, or cucumbers…Mangia Mangia!

Shrimp & Scallop Ceviche


Shrimp & Scallop Ceviche

mixedcevicheMaking shrimp & scallop ceviche really can’t get an easier then this! Ceviche is a South American dish that’s usually served as an appetizer. The fish cures/cooks in citrus juice for an hour or two while you get all your salsa ingredients in order. The citrus curing juices are drained from the fish, leaving a tender shrimp & scallops to be tossed with salsa and voilà. The base of the shrimp and scallop ceviche here is my mango salsa recipe.

When I thought of making ceviche this week, sombrero popped into my head! I went to several store’s, costume store’s included which don’t exist anymore, and was out of luck. I then called my dear friend Maria who to my surprise had an authentic sombrero for me to borrow that her parents had picked up on a cruise to Cozumel, Mexico. I have to say it is a very cool hat, not to mention really beautiful. Although it has some weight to it so your neck gets a bit of a work out and you have to be careful not to knock into the walls because depth perception can be deceiving.

When I make this shrimp & scallop ceviche. or any ceviche for that matter, I like to cure my fish in lime juice and then drain that juice before adding the fish to my salsa ingredients. In my opinion, the flavors stay fresher that way. By draining the fish juice that’s released from the shrimp and scallops in the curing process it keep’s a better balance between fish and salsa. There are some recipe’s that have you toss everything into one bowl but I feel it taste’s better when you drain the curing fish juices prior to adding the fish into the salsa.

Since the texture’s of shrimp & scallops are a little different I have you cut the shrimp in 1/2 horizontally, and then dice, so the needed curing/cooking time between the two is closer. You could always change up the fish in this recipe to and go with all scallops or another favorite flaky fish. It’s all about being creative and using what’s freshest at the market!

Remember, always when preparing a fish dish, you will want to serve it the same day you make it and odds are there won’t be any leftovers! You may want to make it a party theme of appetizer’s to go along with this shrimp & scallop ceviche, and serve something like buffalo chicken dip, salmon BLT slider’s, fresh pesto, mozzarella and roasted tomato on a crostini, or shrimp & mango in wonton’s and end it with a dessert that will have everyone talking...fresh berries in a dreamy cream topping made from melted cream cheese and fluff that’s an incredible taste SENSATION!

buffdip

IMG_2617

IMG_2026

wonyonshrimp_1606

IMG_2201

 

 

 

IMG_6855

IMG_6859

shrimp

 

 

 

limeIMG_6878

shrimplemon

 

 

 

 

mixedceviche

IMG_6905

IMG_6900

 

 

 

 

Ingredients:

  • 1/2 lb. lg shrimp, peeled and deveined, 1/3″ diced
  • 1/4 lb of sea scallops, 1/3″ diced
  • 1/2 cup diced sweet mango
  • 1/2 cup sweet onion – Vidalia onion -finely chopped
  • 1/2 cup mini cucumber diced 1/3 cup cherry tomatoes finely chopped
  • 1/2 cup cilantro chopped (1/2 cup after it’s chopped)
  • 1/3 cup finely diced cherry tomato
  • 1/3 cup finely diced avocado
  • 1 jalapeno finely chopped without the seeds
  • juice from 1 lime – for the final ceviche
  • 1 tbsp fresh lemon juice – for the final ceviche
  • 2 tbsp extra virgin olive oil
  • 2 tbsp rice wine vinegar – (“seasoned”)
  • juice from 4 limes for the shrimp/scallop for the curing marinade
  • salt and pepper to taste
  • dash of Tabasco
  • Bag of blue corn chips (optional)

Directions:

  1. Wash and devein the shrimp
  2. Wash the sea scallops and remove little fibrous side muscle that’s attached to the scallop
  3. Pat the shrimp and scallops dry on paper towels
  4. Cut up the shrimp in 1/2 horizontally and then into 1/4″ pieces
  5. Slice up the scallops in 1/2 horzintally and then into 1/2″ pieces
  6. Put them into the same bowl… a non-reactive bowl like a glass bowl
  7. Roll the limes to soften them up
  8. Squeeze the lime juice over the shrimp and scallops
  9. Make sure there is enough juice so all the shrimp and scallop pieces are submersed in the lime juice and place into the frig until they are opaque…and place into the frig for 1- 2  hours
  10. NOTE: you should check the fish at 30 minutes intervals to see how it’s curing/cooking …depending on the coldness of the fish, kind and size it wil be ready at different time’s but it’s EASY – if it’s opaque then it’s done!
  11. Finely chop the tomatoes, jalapeno, sweet onion, cucumbers, mango and cilantro and set aside in a large bowl
  12. Drain all the liquid out from the shrimp and scallops and discard
  13. Add the shrimp and scallops to the large bowl with the salsa, add in juice of 1 tbsp lemon juice, juice from 1 lime, 2 Tbsp olive oil, 2 Tbsp rice wine vinegar, dash of Siracha, salt and pepper to taste
  14. Put back into the fridge for 15 minutes for flavors to marry
  15. Serve in martini glasses with blue chips…YUM!

Cold Cucumber Soup

Cold Cucumber Soup

This homemade cold cucumber soup is out of this world! It has texture and flavors that won’t stop! Not one of the flavors in this soup over powers another, it’s the perfect balance. You actually find yourself trying to distinguish between them only because you are aware of all the fresh vegetables and herbs that went into this amazing cold soup.

Being a born and raised East Coaster I have to say I have never been a big “cold soup” kind of person. With our unbearably cold winters we have here I really appreciate a very hot bowl of soup to warm the bones. So when ever I’m making this cold cucumber soup I’m slightly biased going in, not willing to give merit where it is due, until I take my first spoonful and it all changes!

My cold cucumber soup completely stands on it’s own and is very satisfying not to mention the medicinal qualities that cucumbers offer. Cucumber’s can reduce puffiness, help to eliminate toxins in your body and we all know that slice’s of cucumber over your eyes can help to reduce dark circles! Some of the vitamin’s cucumber’s offer are A, C and folic acid and minerals of potassium and magnesium.  All and all this homemade cold cucumber soup is a win win situation.

This homemade cold cucumber soup would be great for lunch with a side sandwich or grill up some shrimp like I did in the show. One of my favorite accents to this soup are seared scallops cut in half and placed right in the center on the soup. You can check out in my “Seared Scallop Show” to see exactly how to make the scallops.

King crab meat is also a lovely topping to this cold cucumber soup and was a big hit when I presented this soup this way to the tasting judges at my second MasterChef open casting call in NYC this past March (2016)! All of the MasterChef casting call judges didn’t have any critique for my soup during the tasting phase…they just said “they really, really loved it!” When I made my cucumber soup for the MasterChef casting call I added fresh fennel to the recipe to change it up and give it that je ne sais qua…that extra special something!

This cold cucumber soup is an amazing way to start your dinner party or even have for a luncheon. If you are thinking of other course’s to add to your soup you should check out my stuffed mushrooms, yogurt chicken kabobs, bolognese sauce with homemade pasta and end with my perfect chocolate cake that will rock your world! Enjoy 🙂

mushrooms

IMG_1897

025

IMG_4327

IMG_2793

 

 

IMG_2859

IMG_2880

blendsoup

 

 

 

pureed

IMG_2902

IMG_7236

 

 

 

 

IMG_7242

IMG_7223

 

 

 

 

 

Ingredients:

  • 2 European cucumbers peeled and cubed – 4 1/2 cups – you do not need to remove seeds with the European cucumbers
  • If you are using regular cucumbers, peel and slice down the middle and remove the seeds scooping them out with a small spoon and cut into chunks
  • 3 ex-lg green onions or 5 small sliced in 1″ pieces from green tips to whitish green stems
  • 1/4 cup of diced cherry tomatoes OR diced heirloom tomatoes
  • ½ an avocado cut in chunks
  • 1 jalapeño chopped (take out seeds)
  • 1 lg garlic clove put through garlic press
  • 1 cup plus 2 tbsp Greek Yogurt – whole milk
  • 1/3 cup fresh dill
  • 1/4 cup fresh mint leaves
  • 1 Tbsp of honey
  • 1/4 cup of seasoned rice vinegar
  • juice from 1 lime
  • 1/4 cup olive oil
  • 1/2 tsp salt – to taste  – (NOTE: I said 1 tsp in the show but I meant to say 1/2 tsp!)
  • 1/4 tsp finely ground pepper

         -FOR COLD CUCUMBER & FENNEL SOUP …ADD:

  • 1 cup cut up fresh FENNEL  …for a change up try this with the FENNEL – YUM!
  • chopped fresh chives for garnish
  • seared scallops , cooked Lobster, Shrimp, or Crab to top the soup in the center

Directions:

    1. Add all the ingredients in the list above to your blender except olive oil
    2. Begin to puree while slowly pouring in olive oil through the opening at the top
    3. Continue to puree for 20-30 seconds
    4. Be patient, all the vegetables in the cucumber soup will begin to slowly puree
    5. Stop and scrape down any herbs or vegetables stuck on the side’s and pulse for 10 more seconds
    6. Chill in the refrigerator for 1 hour
    7. Serve with a sprinkle of dill, finely chopped tomato, cucumber and avocado
    8. Top the center of the soup with seared scallops – room temperature cooked lobster, king crab meat, or shrimp AND then a drizzle of extra virgin olive oil

Arancini Reuben Balls

Arancini Reuben Balls

My homemade Arancini Reuben Balls are absolutely gourmet. Arancini balls, also called risotto balls, are an Italian appetizer made with left over risotto, stuffed with mozzarella and prosciutto, then breaded and deep fried! Oh boy, they are out of this world. They are crispy on the outside, and creamy and cheesy on the the inside. You can eat them plain or serve them with a tomato sauce.

My homemade Arancini Reuben Balls are made with risotto, diced corned beef, Swiss cheese, cream cheese and sautéed jalapeño’s to incorporate that “popper” flavor! I serve them with my gourmet thousand island dressing which I make with Greek yogurt and a creamy horseradish to compliment the corned beef. The flavors of the risotto balls paired up with the thousand island dressing are outstanding!

Do you remember having poppers? You know, those deep fried jalapeno’s stuffed with cream cheese? Wow, I used to love those little morsels and I haven’t had them in ages so that’s why I thought it would be fun to put a twist on my Risotto Reuben Balls. It was a great idea too because the cream cheese lightens up the risotto balls and the jalapeno’s give it that something extra special!

You’ll be so happy when you make these homemade gourmet Arancini Reuben Balls with your left over St. Patrick’s Day corned beef. They freeze up really well too which will make for a nice little treat at a later date although I highly doubt you’ll have any left behind.

My thousand island dressing is fantastic as a dip for my baked sweet potato fries too. You might want some other appetizer’s to go along with the Risotto Reuben Balls like my crab cakes, or bloody Mary shrimp. You could even serve them as an appetizer to a homemade pasta dinner served with a Caesar Salad and some chocolate pecan pie for dessert! Hope you enjoy the show 🙂

DSCN45211-300x225

nancy3

cookpastajpg

DSCN4572

wholepiepecan

 

 

 

Risotto Ingredients and Directions – Total time to make approx. 30 minutes: (I halved my recipe specifically for the Arancini Reuben Balls but I usually make full (dbl) this amount) 

  • 1 cup Arborio Rice
  • 3/4 cup finely chopped sweet onion
  • 2 tbsp butter and a drizzle of olive oil
  • 1/3 cup white wine
  • 4 cups hot chicken broth – homemade or store bought
  • 1/2 cup grated Reggiano Parmesano

Directions: 

  1. In small pot heat 4 cups chicken stock til simmering
  2. melt 1 tbsp butter in different medium size pot 
  3. add onion to medium size pot and sauté on low til soft and translucent. 
  4. Turn up heat to med. and add in 1 cup Arborio rice and saute til the rice looks chalky while stirring all along
  5. Pour in 1/3 cup white wine, keep stirring and when wine is absorbed begin to add in 4 cups of the simmering chicken stock ONLY 1/2 cup at a time-it will be approx 4 minutes for each addition 
  6. ONLY add in chicken stock when previously addition is completely absorbed while STIRRING all the time
  7. Stir in 1 tbsp butter and 1/2 cup Reggiano Parmesano after the last of the chicken stock is absorbed, then let cool to make Arancini Reuben Balls.

Ingredients- Makes 20 – 1 1/2″ Arancini Balls:

  • 1 1/4 cup diced into 1/4″ pieces of corned beef
  • 2 cups cooked risotto (see below for recipe my recipe for risotto)
  • 4 oz. softened cream cheese
  • 1/4 cup grated and packed Jarlsberg swiss cheese
  • 1/4 cup grated and packed mozzarella cheese
  • 2 jalapeno’s finely diced and sauteed just til barely softened 2 minutes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 lg eggs
  • 1 cup seasoned bread crumbs

Directions for Arancini Reuben Balls:

  1. Put all of the above ingredients into a large bowl and stir with spatula til mixed
  2. Use cookie scoop and from balls, roll in hands after scooping to get nice and round
  3. Whisk eggs in a med. bowl
  4. Add bread crumbs to another and begin the dip formed risotto balls into egg and them into bread crumbs and place on dish
  5. Put breaded risotto Reuben balls in frig for 20-30 minutes
  6. When the Reuben balls are chilled heat 1/2″ vegetable oil in medium size pan and begin to heat on low for 5 minutes and then turn up to med/high to 350º
  7. Add in Arancini Reuben Balls in 2 batches into hot oil
  8. Fry for about 2 minutes and then turn over for another 2 minutes til golden
  9. Remove to cookie rack covered with paper towels to absorb excess oil
  10. Plate up Arancini Reuben Balls with my homemade gourmet thousand island recipe below 🙂

iphone-pictures-1579-300x225

iphone-pictures-1580-300x225

iphone-pictures-1581-300x225

 

 

 

 

030-300x225

iphone-pictures-1605-300x225

 

 

 

 

This Thousand Island Dressing is great on Reuben Wraps also

INGREDIENTS FOR THOUSAND ISLAND DRESSING:

  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise (I ONLY use Helman’s)
  • 1/3 cup ketchup
  • 1 Heaping tbsp finely chopped cornichons
  • 1 Heaping tbsp sweet relish
  • 1 Hesping tbsp grated sweet onion
  • 1 Heaping tbsp finely chopped fresh parsley
  • 2 tbsp creamy horseradish
  • 1 tbsp olive oil
  • 1 tbsp “seasoned” rice wine vinegar
  • 2 dashes of Siracha

DIRECTIONS:

  1. Put all ingredients into a large bowl and whisk til combined

 

Black Bean Salsa & Swordfish Recipe

Black Bean Salsa & Swordfish Recipe

2015 is here so let’s not procrastinated and get right down to business with some refreshing and heathy dinners. You can’t beat this black bean salsa & swordfish with its nutritional values and taste to boot! It’s so nice to brighten up our menu after the starchy celebratory holiday meals. With this black bean salsa you still get that “comfort food” feeling because the black beans are so creamy and filling. Black beans are considered to be the best “meat-free” sources of protein serving up 15 grams each of protein and fiber per 1 cup…not to mention black beans have the highest antioxidant level of all beans!

I first learned how to make salsa almost 20 years ago from a Chef in San Franciso name Barclay. He was a chef at one of my favorite restaurants in San Francisco called Bix (on Gold St.) Bix had foie gras that was to die for and the most outrageous bar burgers that had to be made from filet mignon because they melted in your mouth like butter! Needless to say Barclay made a killer salsa and I’m thankful to him for starting me out on the right path when it came to making salsa.

This black bean salsa is almost identical to my “best mango-avocado salsa ever” on my website except I minus one mango and add 2 cans of Goya black beans. This is a such a quick and easy recipe and if you don’t have time for the chopping you’ve got to check out the produce department at your local store because most of them do offer a section of pre-chopped vegetables or you could pre-chop everything yourself the night before you put this dinner together.

Fresh swordfish is now being caught off the Carolina’s so it’s an ideal fish to buy. Swordfish is a hardy kind of fish and eats like a steak so it is very filling. The oils in the swordfish are also as nutritious for you, if not more, as eating that black bean salsa. So what a team this black bean salsa & pan seared swordfish makes…you just can’t beat it! The best thing is it doesn’t have to be summer to whip this meal up either…enjoy. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

You may want to try baked asparagus wrapped in prosciutto, or roasted chick peas for an appetizer and the chocolate avocado mousse for dessert to go along with this dinner.

003004

006007009

 

 

 

013

014011

 

 

 

027

034

036

 

 

 

 

 

 

 

 

 

INGREDIENTS: You need approx. .30 lbs per person for the swordfish

NOTE: CLICK HERE If you need some guidance on cutting up the avocado and or mango AND look to directions in that recipe

  • 2 cans Goya black beans drained and rinsed
  • 1 lg mangoes chopped 1/4″ cube
  • 1 avocado chopped 1/4″ cubed
  • 1 cup or 2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed
  • 1 cup or 1/2 extra LG Vidalia onion (or yellow) FINELY chopped
  • 1 FINELY chopped jalapeno
  • juice from 1 lime
  • 3 Tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 1/2 cup coarsely chopped cilantro
  • a dash of Siracha (optional)
  • S & P
  • 1-2 lbs of fresh swordfish cut up into .30 lbs pieces per person

DIRECTIONS: Pre-Heat oven to 350º

  1. Add all of the salsa ingredients ( all the first items in the list except the fish) into a large bowl and mix thoroughly.
  2. Cut up the swordfish into .30 lb pieces and salt and olive oil them
  3. Heat cast iron pan or heavy bottom pan to med/high
  4. When pan is hot add in swordfish and sear 3 minutes on each side and then put into the oven for 5 minutes to finish
  5. Spoon up salsa in the center of the plate and place a piece of swordfish on top
  6. Squeeze a piece of lemon over the top and mangia mangia : )
  7. We really love to eats this salsa with blue chips.
  8. I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
  9. I must warn you this salsa is highly addictive……consume at your own risk! LOL

 

Best Mango-Avocado Salsa Ever

Best Mango-Avocado Salsa Ever

This truly is the most amazing salsa ever!  In fact I found salsa difficult to photograph so I took many pictures of the finished salsa worried that you won’t be able to tell how delicious it is just by looking at the pictures.  Gotta love those sweet and hot flavors together and just knowing that it is all so good for you makes it even better, if that’s possible.   I make this for friends when they come over it’s the first thing gone.   There really is nothing like refreshing mango-avocado salsa in the hot summer months but why should we have to wait until then when we can enjoy ripe mangoes in the winter too!  When I go to the market to buy mangoes this time of year they are usually not quite ripe enough to eat right away.  It’s one of those things where you need to plan a few days ahead so you have time to leave them on your counter to fully ripen.   It’s definitely worth the 2-3 day wait for the mango to soften slightly and the juicy flesh to turn a deep golden color and taste as sweet as honey.  Be sure not to let them get too soft….better to be slightly soft then mushy because that lovely golden flesh starts to turn brown.

iphone pictures 381iphone pictures 386

 

 

 

 

Ingredients:

  • 2 lg mangoes chopped 1/4″ cubed
  • 1 avocado chopped 1/4″ cubed
  • 2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed
  • 1/2 vidalia onion (or yellow) FINELY chopped
  • 1 FINELY chopped jalapeno
  • juice from 1 lime
  • 2 Tbsp olive oil
  • 1 Tbsp rice wine vinegar
  • 1/2 cup coarsely chopped cilantro
  • a dash of Siracha (optional)
  • S & P

Directions:

  1. Add all of the ingredients to a large bowl and mix thoroughly.
  2. We really love to eats this salsa with blue chips.
  3. I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
  4. I must warn you this salsa is highly addictive……consume at your own risk! LOL

iphone pictures 718iphone pictures 732iphone pictures 721

 

 

 

 

iphone pictures 722iphone pictures 724iphone pictures 738

 

 

 

iphone pictures 739

iphone pictures 740

TIP:  There is an easy way to get the pit out of a avocado which I have displayed in the pictures above.  After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out.  Then knock the pit off onto the board away from your hands.  This can be a little tricky the first time so I would advise that this would be for an adult to try.   Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.